The Aroma of My grandpa’s kitchen still lingers in my senses each time I walk into my own. I always felt that there was an untold ingredient in all his recipes and use to ponder for hours to understand how the same recipe done by me would taste different. I remember as a child even asking him “Aththa what is your secret” he would delightfully smile and say, “you will know one day”
Years later I realized the secret of the buttery rich flavor that poured out of each piece of steak made by him or the sating smooth crème’ Brulee’ that came out of his oven had nothing extraordinary when it came to the actual ingredients it was always “Love” the passion he had for cooking and how very much he loved to cook for us.
In today's article, I’m sharing one of my very own favourite recipes for you to try out. Cooking is love, so make sure you also add in a generous handful of love to make this extraordinary.
Start Loving & get cooking
Heat oven to 200◦C, 180°C fan, Pour the oil into a large frying pan big enough to fit all four shanks in. Take the shanks and give them a light dusting with the flour, then add them to the hot oil and fry them for about 10 minutes to give them a good all-over brown colouring. Remove the lamb and place into a casserole dish. Add the onion, carrot and celery and cook for a further 10 minutes until starting to brown. Add the rest of the flour if there is any left. Add the water and the workshire sauce, stir in the rosemary and garlic and cook for a few minutes more. Pour the sauce over the lamb shank; cover with a lid or tightly with foil and cook, undisturbed, for 1½–2 hours until lamb is tender. Remove the lamb from the sauce and leave to rest.