Newspaper article Evening Gazette (Middlesbrough, England)

It's So Easy to Cook Up at Home

Newspaper article Evening Gazette (Middlesbrough, England)

It's So Easy to Cook Up at Home

Article excerpt

Byline: Barbara Argument

Slam in the lamb? Well, nothing could be easier for a great autumn family get-together feast.

Everyone loves those chunky lamb shanks served up so trendily at all the posh places.

But they can be picked up cheaply at the supermarket and popped in the oven to cook away without much bother.

Perfect for hassle-free ( and pretty spectacular ( meals.

Then there are pies just like gran used to make. Melt-in-the-mouth morsels of meat topped with a crisp suet pastry.

Yum, what could be nicer and more traditional.

And if you want to be more exotic, try a fragrant Thai lamb curry that feeds six, takes only 40 minutes to cook and is easy peasy.


Feeds: 2

Time to cook: 2 1/2-3 hours

Gas mark 3, 170C, 325F

2 lamb shanks

1tblsps sunflower oil

6 shallots or baby onions, peeled and left whole

2 garlic cloves, peeled and crushed

150ml fruity red wine

400g can chopped tomatoes

1tbsp anchovy sauce

1 sachet bouquet garni or 1tbsp dried mixed herbs

salt and pepper

420g can chick peas or butter beans, drained

HEAT the oil in a large non-stick pan and brown the lamb shanks for 6-8 minutes, turning occasionally.

Add the shallots or baby onions and garlic and cook for 1-2 minutes. Transfer to a large ovenproof casserole dish and add the wine, chopped tomatoes, anchovy sauce, herbs and seasoning.

Bring to the boil, reduce the heat, cover and transfer to a preheated oven and cook for 2 1/2-3 hours until the meat falls away from the bone.

At 40 minutes before the end of the cooking time, add the chick peas or butter beans. Season if needed. Mix well, cover and return to the oven for the remaining cooking time.

Serve with boiled potatoes and seasonal vegetables.


THIS is a recipe dating back to Henry VII's reign which combines sweet, fruity flavours with succulent lamb. …

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