Lamb Shanks Braised in Red Wine with Honey Roast Parsnip and Parmesan Puree

As I sit here in a smug ‘I-never-buy-prepackaged-minced-meat’ glow of hubristic self-satisfaction I remind myself of the numerous times I’ve gleefully chowed down on a Big Mac.

Or that time I noticed strange holes and watery bits in the ‘chicken’ in my ‘chicken korma’, which turned out to be injection holes used to plump the meat with brine before shipping from the continent to the wholesalers in south London.

Or the time we found a slug in the prepackaged salad. Or the eyeball in the salmon mousse. Alright the last one is a joke. Haha.

Anyway we nearly always eat Quorn mince in this house so unless they are sticking dogs and cats in that then we feel pretty safe with our lasagne.

And that brings me to my point. Which I don’t have, as regular readers will already be aware. (They just want to see whether I cocked up the cooking in this post). So here is a (not so) quick, easy and delicious Sunday dinner solution – lamb shanks, which I’ve done before but I didn’t like the photo; you couldn’t see the lamb in that one.


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