Low and slow is probably one of my favourite ways to cook. A few minutes preparation and a long stint in the oven is a sure fire way to have a relaxed meal. I picked up some delicious meaty lamb shanks in my local butcher last weekend and they were a steal at 1.50 each. Lamb shanks are the perfect example of a cut of meat that needs to be slowly cooked so that the full flavour is developed and the fat broken down. When cooked slowly the meat becomes almost butter like and falls of the bone with ease. Delicious!
This is the recipe that I used and whilst frying off the carrots, celery etc I added 250g of chorizo to the pan. I also cooked the shanks for longer than the recommended time, I put them in the oven at 11am and removed them at 5:30pm. They were devoured by 5:32pm, ;-).
Most definitely comfort food at its best, just in time for those cold winter evenings.