{Recipe} Shank and taters

The weather has been wonderful. Clear skies and balmy days. And the best thing would be feeling like 5pm when it’s actually 7.30 already. But! The snag is the very cold nights after the sun bade see-you-soon’s. It almost feels as if the night is saving up and unleashing its full force with the day eating into its quota.

I’m not complaining though. I love the days too much and hope the summer heat will come much later. The only way to bank the chill would be some fabulous hearty dinners. I’m sure my Shank and Taters would fit the bill perfectly.

Lovingly braised for four hours, the shank adopted a melt-in-your-mouth tenderness. The not-quite-Colcannon was the perfect sponge to soak up the gravy and provide sustenance. Oh, my sister is a lucky soul to be eating like this everyday. Food fuels the body and warms the soul.

Shank and taters

Serves 2

1tsp oil

1 1/2tsp butter

Plain flour

2 Frenched lamb shanks

1 medium onion, diced

4 cups chicken stock

Pepper and dried tarragon

4 medium mashing potatoes, peeled and cubed

3 stalks spring onion, finely sliced

1/4c reduced fat milk

pinch salt

Coat shanks lightly with plain flour. In a deep pan, heat 1/2 tsp butter and oil. Brown shanks then add onions. Once onions are partially cooked, add one cup of stock as well as liberal dashes of pepper and tarragon. Allow to boil for two minutes. Reduce heat to simmer and cook for 4 hours. Check every 45 minutes-1 hour, stirring to ensure meat does not stick to the bottom of the pan and add 1 cup stock. After 4 hours, allow gravy to simmer until thick or to your desired consistency.

Boil potatoes. Begin with cold water. Mash potatoes once cooked. Add remaining butter and milk immediately. Add a dash of pepper, salt and spring onion. Mix thoroughly. Heap mash on a warmed plate and arrange shank on top. Bathe shank and potato with gravy, grab a fork and prepare to be bowled over.