Lamb Shanks

There are two very exciting things about Winter. One, I get to layer on more clothes, and two, I get to revisit my most favourite Winter recipes. After 6 months of salads and bbq's, I'm now ready to wear the extra layers... both in clothes and in body size.

The winning Winter dish in 2009, for me, would have to have been Lamb Shanks.

Lamb Shanks Baked in Parchment with 'Champ' (mashed potatos with a twist), green beans and a mint sauce on the side. Accompanied with a red wine in hand and good friends or family... this equals complete happiness.

Here's how it goes...

Lamb Shanks

4 lamb shanks, French trimmed

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons soy sauce

1 teaspoon finely chopped rosemary

1 tablepoon olive oil

1 red onion, sliced

sprigs of thyme

12 whole cloves garlic, crushed

Preheat oven to 150°C Combine the mustard, honey, soy sauce and the rosemary, season and spread each shank with the paste. Cut large enough squares of baking paper to wrap around each shank. (I cut 2 for each lamb shank) Toss the onions with olive oil, thyme and the garlic and season. Divide between the four parcels placing it in the centre of the paper. Top the onions with a shank and pull the sides of the paper up to enclose the meat but leaving the top of the bone exposed. Tie each parcel securely with a bow using kitchen string. Place in a baking dish and cook in the oven for 3 hours until meltingly tender.

Champ

500 grams floury potatos, peeled

500 grams parsnips, peeled

100ml cream

1 clove garlic, crushed

50 grams butter

4 spring onions, finely sliced

2 tablespoons finely chopped chives

Cook the potatos and parsnips in boiling, salted water until tender. Drain then place back over the heat to dry off any excess moisture. Put through a potato ricer or mash well until smooth. Heat the cream with the garlic and beat into the potatos and parsnips along with the butter. Season with salt and freshly ground pepper then fold in the spring onions and chives.

To serve: Place the parcel on each serving plate and allow diners to untie their own string. Serve with the side of champ and green beans. Serves 4.