Bursts of creativity.

I bought some lamb shanks yesterday. I had no idea what I was going to do with them but it seemed like fun could be had.
I first let them sit in red wine overnight (in the fridge) which tenderized them. Once I did that I have been letting them slowly cook in red wine along with an onion, some garlic, a couple of carrots and some thyme, white pepper, salt and a bit of rosemary. I think it will taste good. I will take the red wine (and lamb fat) and I think I will make a red wine/shallot reduction and pour that over the lamb. We will have that with some leeks. I will either saute the leeks or steam them and make a hollandaise sauce. I may make a potato mash. (something with cheese?) It will all be served with some bread I bought today. Dessert? Still not quite sure. Maybe a chocolate pudding.... Or some kind of pie. So many possibilities.

further fun with dinner

I decided not to do a sauce for the leeks. I felt that it would have been overkill. I ended up sauteing the leeks along with some thinly sliced apples in a happy mixture of butter and olive oil with just a touch of salt and pepper.
The lamb shank was so incredibly tender and juicy it was obscene and despite the fact that the carrots cooked for seven hours they still had a crispness to them. the wine reduction was rich and so delicious.
Damn I can cook.
Mr. Jenner was a happy camper because I made lemon meringue pie for dessert.

Time to dig through the cookbooks and figure out what to make for tomorrow. Maybe I will keep it simple and just make a bit of pasta.

We are nearly out of the Victoria Sponge so I need to make another cake for the week. My casual new years resolution is to make and eat cake.