Easter Bunny didn’t do too well visiting us in Tarras and there wasn’t one egg between us. we do have lots of rabbit droppings.
Did you know that rabbits poop in the same place and our driveway had lots of little piles . In the wild, rabbits will use one spot as the toilet, as leaving poops everywhere will let predators know that there are rabbits around, and may lead them to the warren.
Our daily challenge of 8 Waratah Bays was met by early afternoon and the weather was changing. We enjoyed the very hot temperatures in the house with the sun streaming through the windows . The wind was excessive and sheltering in the sun watching the weather change in the distance was really dramatic..
Dinner was an old favourite and we were hungry
Delicious Slow Cooked Lamb Shanks
4 lamb shanks, 4 tablespoons flour, seasoned with sea salt and ground black pepper, 3 tablespoons extra virgin olive oil, 1 onion, sliced, 1 carrot, sliced, 2 sticks celery sliced, 3 cloves garlic, crushed, 3 bay leaves, 1 cup red wine, 2 cups chicken stock, 150 grams green beans, 1 cup peas, 1/4 cup chopped fresh mint.
Heat olive oil in a large cast iron casserole or frying pan. Toss the lamb shanks in the seasoned flour. Brown on all sides. Remove. Add vegetables and sauté for 5 minutes. Pour in red wine and chicken stock. Place the lamb shanks back into the casserole. Cover. Bake at 170 degrees Celsius for 2 ½ – 3 hours or until the meat starts to fall off the bone. Remove the meat from the sauce. Strain through a sieve. Discard the vegetables but retain the stock. Pour back into the casserole. Add tomato paste and simmer until reduced by half and starting to thicken.
Add the lamb shanks back into the stock. Bring a saucepan of salted water to the boil. Add green beans, cook for 5 minutes and finally add peas. Bring back to the boil. Drain.
Place lamb shanks and sauce in a large warm serving dish. Pile over vegetables and sprinkle with freshly ground black pepper and chopped fresh mint.
Note: we still had two lamb shanks to use in another meal
I served our Lamb Shanks with good old mashed potato and the most divine Baked Cauliflower from guess who … Yotum Ottolenghi’s ‘Simple’ recipe book . I make this all the time and we had no trouble eating half a small cauliflower . I usually cook a whole one.
Roasted Cauliflower
1/2 cauliflower, 30 grams melted butter, 2 tablespoons olive oil, flaked sea salt and freshly ground black pepper.
Add the 1/2 cauliflower to a saucepan of salted water. Bring to the boil and simmer for 5- 6 minutes. Drain, place in baking dish. Pour over melted butter and olive oil. Season with salt and pepper. Roast for 50 minutes with the Lamb Shanks until golden brown.
Its a surreal Easter and yet we are proud to see all the creative amazing activities that our extended families are doing with their little children. They are funny and entertaining. I know that will be the same for many of you and we are rewarded by the many photos, videos and face time chats .
Stay safe Everyone. Make the most of this special time to discover, create and enjoy this slower pace of life.
XXX Jude
