Friday 4th March 2011

After getting home from work last night, I cooked a large lamb shank for three hours. By the time it was done at 2am, it was too late to eat it but I enjoyed it for dinner at work tonight.

Lamb Shank in a Tomato & Red Wine Sauce with Carrots & Potatoes

I sauteed all the vegetables on the stove before popping everything into the oven for close to three hours. The result - a gorgeously tender lamb shank.

The meat was melt in your mouth magic!

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