I thought January was going to be a dud but
we’ve had bookings every weekend. Some great parties. Some very late evenings.
The braised lamb shank dish I do is proving popular, with guests and with me.
It’s good to have an oven dish you can leave, happy in the knowledge that it
will only improve if guests are late. It does need a good lamb stock. I make
two litres and reduce the whole lot down for one boat of gravy. I served this
with potato rostï, spinach, roast shallot and roast carrot and orange purée.
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