Guest Author - Nicola Jane Soen
This is my very own recipe for a really cheap cut of meat that is absolutely delicious on a cold wintery day. You can copy it, add different vegetables and make it your own warming winter stew! Don’t be put off by the amount of ingredients, it tastes lovely, and if I can make it anyone can!
Shank Pot Stew
Ingredients:
3 Lamb Shanks
Bag Spinach
Family portion potatoes: (as to feed a family of four or five, with extra helpings!)
1 Large white onion
2 cloves garlic
2 tablespoons tomato puree
3 Chicken stock cubes
Couple of parsnips
Salt (1 tablespoon)
White Pepper (1 or 2 teaspoons)
Celery salt (Same)
1500ml Water
¼ to ½ of bottle white wine (Added to stock water)
Method:
Boil shanks with water, with the salt and wine added. Skim off any scum after 30 minutes of cooking time. Add potatoes, spinach and parsnip and cook until they are all cooked through. When cooked strain out potatoes spinach, parsnips and shanks; but put the shanks on a board, (to cool) and to one side. Keep the stew broth, do NOT throw it away.
Meanwhile in a separate pan, fry the onion (chopped finely), garlic and tomato puree. When golden add drained potatoes, parsnip and spinach mix. (But not the shanks yet)
Strain the broth through a clean tea towel back into the onion and potato mixture. Cut the meat off the shanks (this is easily done because they are cooked. Chop it up finely and add to the rest of the stew, along with the seasonings, heat gently and enjoy!
Lovely served with warm crusty bread and butter.
One of my absolute favourite side dishes is roast tomatoes, when served with Roasted lamb chops marinated in red wine and mint; with roast potatoes it is divine!
I am using normal medium to large size tomatoes, but you may prefer to use the giant ones if you wanted to use this dish as a starter course. This recipe serves four persons easily.
Ingredients:
12 medium sized tomatoes
4 cloves garlic, finely chopped
12 basil leaves
Salt (rock salt crystals are lovely for this recipe)
Freshly ground black pepper
Olive oil
Method:
Preheat you oven to 180C or gas mark no5. Wash and dry the tomatoes. Cut them in half and place them on an oiled baking tray. Place equal amounts of chopped garlic on each (using as much as is your preference; we love garlic so I use lots!). Place a basil leaf on the garlic cloves and liberally season with the salt and fresh pepper, finally drizzle the olive oil carefully over the tomatoes. Bake them in the oven for at least 50 min.
Take them out and serve. Delicious!
