Lamb shanks

Lamb shanks are not generally our favourite cut of lamb ... we find them too fatty. Slow cooking however is a favourite form of cooking for me - especially in the winter time.

So

the idea of slow cooking outweighed the remembrance of the greasiness involved in a shank (not that there was too much option really as there are 3 lamb shank recipes in the magazine and all have to be cooked!) and I decided to cook the first of the shank recipes tonight.

The biggest problem I'm finding in this challenge is the fact that I'm not in my own kitchen - well actually it's more that I don't have all my equipment really! Tonight I was cooking 4 lamb shanks - with juice - and the biggest casserole dish I had here at the beach house only fit 3, it would have have been even better with only 2 to be honest.

Oh to have had my enormous red Le Crueset casserole dishes tonight!

Well necessity is the mother of invention as they say, so, I did a lot of squishing of lamb and changed the position of each shank every 30 minutes or so and voila...success!

We were both impressed with the taste of the lamb, and it really just fell off the bone! I served the shanks with mashed potato, roast pumpkin, broccoli and green beans!

Ya gotta love slow cooking!