Dear Reader,

I hope you’ve had a good week.

Tonight’s meal isn’t anything special. Typically, I have some idea during the week what I’ll be cooking; however, this week, it wasn’t until I started grocery shopping that I decided to buy a pair of lamb shanks.

I reached a new minimum weight today, so I thought potato mash would be a nice treat.

Recipe

Equipment

• Pressure cooker
• Microwave radiation oven

Ingredients

• Lamb shanks – two “drumsticks.”
• Ginger marmalade – one tablespoon
• French onion soup mix – salt-reduced version
• Birds Eye potato mash – one packet
• Carrot – one carrot cut into chunks.
• Celery – a couple of stalks
• A brown onion ­– one roughly chopped.

Instructions

Lamb

1. Put the celery, carrot, and onion in the pressure cooker.
2. Empty the French onion soup packet mix into the pressure cooker.
3. Add the marmalade.
4. Pour in some boiling water.
5. Add the lamb.
6. Cook for one hour under pressure.
7. Remove the lid.
8. Remove the lamb, keep one warm, and refrigerate the other.
9. Sieve the cooking liquor and simmer to reduce it to syrup.

Potato

• Prepare the potato mash as per the instructions on the packaging.

Plating up

1. Spread the potato mash on a dinner plate.
2. Place a lamb shank on the mash.
3. Spoon some of the syrup over the lamb.
4. Give thanks to the Lord.
5. Eat with a fork.

Photographs

Final thoughts

Have a good week. Catch you next Saturday.

Extras

I recently bought an air fryer so I will try duck breast in the air fryer tomorrow.

I’ll cook this duck breast in a water bath sometime during the week. It’s currently in the freezer with some navel orange and golden syrup.