Mr. Slater talks about his selection of casseroles - "......the pots, not their edible contents" and I am pleased to say they are like mine, no longer in pristine condition but scarred from the various things cooked in them!
His advice about timing in this recipe is useful and easy to understand. Of the lamb shank he says"....once under the ownership of the frugal home cook, such recipes are now standard gastropub fare..."
I have to say the frugal cook would be hard pressed to buy two lamb shanks for under £10. I can remember when butchers almost gave these away.
My husband and I are both meat eaters and really looked forward to sampling this meal.
We were disappointed. It seemed a meal of two halves, delicious tender lamb falling from the bone on the one hand and tasty pulses on the other, just didn't seem to go together. The breadcrumb topping was an unnecessary addition.
The quantities were very generous, enormous helpings for 4 people, but how do you divide a lamb shank into two? My husband suggested eating half and passing on !!!!!! Yes typical man! I guess the meat could be taken off the bone before serving but then this would spoil the crust.
Husbands overall verdict, "Lamb shanks should be served with gravy"
Philistine!!!!!
No comments:
Post a Comment