4 Lamb Shanks, small
1 Carrot, roughly chopped
1 Onion, chopped
1 Celery, chopped
½ Bulb Garlic,
1 sprig Fresh Thyme
1 Bay Leaf
1 sprig Fresh Rosemary
2 Star Anise
300 ml Dry White Wine
1Lt Chicken Stock
4 Large Parsnips, peeled & chopped
100ml Double Cream
Salt and Pepper
Season the lamb shanks and brown them all over in a pan with some oil. When done remove from pan and set aside.
Add a little more oil to the pan and then add the chopped vegetables, garlic, herbs and anise and cook gently until browned.
Pour in the wine and continue cooking until it has reduced into a syrup.
Put the shanks back into the pan and pour in the stock. Season to taste.
Cover the pan and cook gently for 2 ½ -3 hours until the meat is tender and falls off the bone.
About 30 minutes before the shanks are cooked make the parsnip puree.
Melt the butter in a pan and cook the parsnips until completely soft and falling apart, then add the cream and bring to the boil.
Season as desired and then puree. Set aside and keep warm.
Remove the lamb shanks from their liquid and keep warm.
Strain the stock, pour it back into the pan and cook over a high heat until it forms a sauce consistency.
Serve each shank with a good spoonful of parsnip puree and pour over the sauce.
Accompany the shanks with some steamed broccoli.
Banana Sticky Toffee Pudding
170g Unsalted Butter
180g Brown Sugar
2 Small Eggs
180g Plain Flour, sifted
12g Baking Powder
200g Chopped Banana
Butter and castor sugar for the moulds
250g Brown Sugar
140ml Double Cream
65g Unsalted Butter
Preheat the oven to 180c.
Cream the butter and the sugar together in a large bowl, then slowly beat in the eggs.
Gently fold in the sifted flour and baking powder, then mix in the chopped banana.
Grease 6 baking moulds with a little butter and sprinkling of castor sugar. Divide the mixture between the moulds, until each one is three quarters full.
Bake for 10 minutes, then turn the heat down to 150⁰C and cook for a further 1 hour and 20 minutes.
While the puddings are cooking make your toffee sauce.
Place the sugar, cream and butter in a pan and bring to the boil. When all the sugar has dissolved, remove from the heat.
Remove the puddings from the oven and leave to rest, then turn out of the moulds and serve topped with toffee sauce and vanilla ice cream.