Tonight Jocelyn and her boyfriend are going to be home for dinner. Usually they eat what my mum has made or they call up and put in a special request with her. Since Mum isn’t home, Jocelyn asked me yesterday,
“Hey, David’s coming over for dinner tomorrow night. Can you cook something yummy?”
Can I?
Oh my god, I have certainly outdone myself this time. I’m not joking...even I was impressed with the way this dish turned out!! Last time I made shanks, I loosely followed a recipe I found – basically onion, garlic, parsnips, carrots, and red wine and water to simmer all the vegetables and shanks. Tonight I thought I’d make some changes.
I’m sure I’ve posted the recipe on my blog so I won’t bore you with the details. I pretty much stuck to how I made it last time, except this time I added some sliced celery and potatoes. Instead of using red wine and water, I used some Campbell’s beef stock and red wine. I also added some dried rosemary, fresh sprigs of thyme and a can of whole tomatoes, which I just squashed to release the juices inside but left them pretty much whole.
The Verdict: MAMMA MIA!
It looks like a photo from a recipe book or food magazine!
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