There are few dishes as deeply comforting and impressive as perfectly braised lamb shanks.

Ingredients:

• 4 lamb shanks
• 1 tablesp. paprika
• 1 teasp. each ground coriander, cumin, cinnamon and turmeric
• Sea salt and cracked black pepper
• 2 tablesp. olive oil
• 1 large onion, roughly chopped
• 2½ cm piece peeled fresh root ginger, chopped
• 450ml chicken or lamb stock
• 2 x 400g cans chopped tomatoes
• 1 tablesp. clear honey
• Squeeze of lemon juice
• Server with a bowl of couscous

Method:

Preheat the oven to Gas Mark 3, 160°C, 325°F. Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. A a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks. Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor on mini-blender and pulse until finely minced. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined. Cover with the lid and cook for 2-2½ hours until the lamb shanks are slightly tender and the meat is ready to fall off the bone. Add a squeeze of lemon juice and season to taste.

Suggested Serving:
Arrange the lamb shanks in wide-rimmed bowls with the couscous to serve.

There are few dishes as universally loved and deeply comforting as a classic beef casserole.

Ingredients:

• 1½lb stewing steak
• 1 dessert sp. cooking oil
• 1 onion, roughly chopped
• 1 oz cornflour
• 8 large mushrooms, chopped
• 3 carrots sliced
• Salt & pepper
• 1 pt. beef stock
• 1 tblsp. tomato purée

Method:

Preheat the oven to Gas Mark 3, 170°C, 325°F. Cut the beef into thin strips. Heat oil in a large frying pan. Add onions, mushrooms, carrots and fry cook for 2-3 minutes and transfer to an casserole dish.

Add oil to the frying pan and fry the beef strips until brown. Add to the casserole dish.

Mix the cornflour with the remaining juice in the frying pan and cook for 2-3 minutes. Remove from heat and stir in stock. Bring to the boil add tomato purée, salt and pepper. Add to the casserole dish and cook for 1½ hours.

Tip:
For steak and kidney casserole add 4oz. beef kidney

Suggested Serving:
Serve with boiled potatoes.

Some dishes are classics for a reason, and a generous bowl of meatballs and pasta is right at the top of that list.

Ingredients:

• 1½lb meatballs
• 4 sun dried and tomato & basil sausages
• 1 onion, roughly chopped
• 1 red pepper, roughly chopped
• 350g mushrooms, chopped
• tablesp. chilli flakes
• 1 clove garlic, finely chopped
• 1 inch grated ginger
• 400g cans chopped tomatoes
• 1 teasp. olive oil

Method:

Preheat the oven to Gas Mark 6, 200°C, 400°F. Heat olive oil in a large frying pan. Add onions, chilli, garlic and ginger and fry for 3 minutes add meatballs and sausages continue frying until meatballs have browned. Add mushrooms, peppers and tomatoes and continue cooking for two minutes.

Transfer to an oven proof dish and cook in the oven for 30 minutes.

Suggested Serving:
Serve with boiled pasta.