I have momentarily changed into Food4one instead of Food4two with this dish, although the beauty of this is you can just keep multiplying it to make whatever quantity you want.
Anyway, cooking for two people can often turn into cooking for one person if the other person isn’t around.
In this instance, when I’m at home alone for dinner, I do one of two things. I either do something seriously simple ie an omelette, soup or something out of the freezer, because I can’t be bothered to create lots of mess and wash up. On the other hand I sometimes go to the other end of the scale and think ‘what the hay’ I’m here alone, I’ll make myself something decadent and delicious, accompanied by a bottle of wine.
This was one of those night. Lamb shanks take a long while to cook, but they are worth the wait, yielding into soft, succulent meat with slow cooking. And I know what you are thinking ‘that is a massive meal for one small woman’, but quite a bit is bone (oh, who I am kidding, it was a huge meal, but it was delicious and I ate it all).
Here I’ve served my shank with creamy mash and savoy cabbage.
Lamb Shank for one
Simply place your lamb shank in a large piece of tin foil and bring the edges up to meet the top of the bone. It doesn’t need to be done up, leave it open at the top, but you need to be able to pour liquid in and for it to stay sat at the bottom.
Pour in a slug of red wine, or port, a garlic clove, some springs of thyme, seasoning and put in a medium oven for one hour.
Take lamb out of the oven and roll down the foil so the lamb is a little bit less covered and open to the elements. Put back in the oven for a further 40mins to one hour.
Remove from oven, set lamb shank to one side to rest. Pour the juices into a pan and add 100ml of beef stock and reduce down for five minutes. Add a little cornflower to thicken if you wish and pour the sauce over your shank and mash.