Food

Easter Lamb for one

OLYMPUS DIGITAL CAMERA

Cooking larger cuts of meat is not often a viable proposition in a two-person, half-vegetarian household. Even where there are suitable cuts, the need to produce two separate meals can be off-putting when time is short. In the last couple of years, though, I have started marking Easter with the cooking of a lamb shank. I became aware of the possibilities of what was once considered an inferior cut after a glorious meal of Welsh lamb shank braised in red wine at Yr Hen Fecws, a small restaurant-with-rooms in Portmadog, Gwynnedd.

I do like preparing casseroles, and this is very easy: just the usual base of onion, celery and carrot coarsely chopped, leeks if available (which they weren’t here due to a memory slip) and a couple or three crushed cloves of garlic. The meat is browned in oil before being removed while the vegetables are softened. The meat is then replaced, thyme and rosemary added, as is about 1/3 bottle of red wine and a little more than that by volume of meat stock. The pot is left to cook in a low oven (about 150C) for around 2 ½ hours.

Lamb has a lovely flavour, and this cut is just about right for one, served with Jersey Royal potatoes and spring vegetables.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s