Lamb shank with sweet potato mash

This is recipe that is often used for osso bucco. Ive adapted it for a tender lamb shank with a tasty gravy. The gremolata is added last to give a freshness to the dish.

Serves 2

2 Lamb shanks

2 garlic cloves finely diced

1 onion finely diced

250ml of dry white wine

pinch of cinnamon

pinch of allspice

Flour

3 Sweet potatoes

3 maris piper potatoes

milk

Gremolata

1 tbsp of grated lemon zest

1 garlic clove finely diced

2 tbsp of freshly chopped flat leaf parsley

Heat a knob of butter and a tbsp of olive oil in a pan then cook the onions until translucent but now brown. Now add the garlic and cook til fragrant. Coat the lamb shanks in flour seasoned with salt and pepper and brown all over in the pan over a low heat. Be careful not to burn the garlic or onion at this point as they will taste bitter. If necessary brown the lamb in another pan then transfer.

Once the shanks are browned pour in the wine, give a stir then bring to the boil. Add the all spice and cinnamon then put the lid on now simmer for 15-20 minutes. Check the mixture and scrape up any bits off the bottom of the pan.

Chuck in 125ml of warm water, replace the lid, then cook for another 60minutes +. With cuts of this type the longer you give it the more tender it will be. You want to cook until you can easily cut it with a fork. Check the pan now and again to ensure there is enough liquid. If there is not enough, add more warm water.

30 mins before the end, boil some cubes of sweet potato and normal potato until they come apart with a fork.

Transfer to a bowl and mash, adding milk as you go.

Once the lamb shanks are tender remove for 2 mins and add half of the gremolata to the pan. Boil the sauce to thicken then return the shanks and heat through.

Transfer each shank to a bed of mash then spoon over the gravy and sprinkle the remaining gremolata on top.

Risotto with rocket and plum tomato

Serves 2-4

320g Aborio rice

Large knob of butter

1 onion finely diced

3 cloves of garlic finely diced

2 pints chicken stock

200g plum tomatoes

Rocket

Parmesan

1 Lemon

vermouth or dry white wine (optional)

Heat the stock (and wine) in a pan and simmer on a low heat.

Sprinkle the tomatoes with olive oil in a roasting pan and roast at 200

Heat the butter with a drop of olive oil till melted then cook the onion for 3-5 mins on a high heat. Chuck in the garlic and cook for a few mins until fragrant.

Now chuck in the rice and coat with the mixture. Season the rice and this point and cook for a few minutes.

In the meantime sprinkle the tomatoes with olive oil in a roasting pan and roast at 200 for about 15 mins but keep an eye on them to prevent burning.

Back to the risotto. Now turn down the heat a little and spoon a ladleful of stock over the rice so it just covers.

Keep stirring the rice to prevent it sticking to the bottom and simmer off the stock fairly quickly.

Whenever the rice is becoming dry add another ladleful of stock. Repeat the process until the rice is cooked but still retains some bite. (about 20 minutes).

Add the plum tomatoes and rocket to the risotto and stir around. Throw in a handful of fresh chopped herbs such as parsley or basil. Put the lid on the risotto for a few minutes to get creamy. You may want to stir in a little more olive oil and/or butter.

To serve spinkle over some fresh lemon juice, parmesan and plenty of black pepper.

A simple creamy risotto using good ingredients.