Roast lamb shank with roast carrot, parsnip and elephant garlic, mashed carrot and swede and boiled Charlotte potatoes. 
Drowned in butter, mint sauce and gravy. Washed down by a nice red wine. 

All cooked in/on my wood fired stove using trees I grew and harvested myself. All seems very sustainable and very few food miles involved (apart from the wine but Sainsbury’s is only about 6 miles away lol)

 

lovely....apart from the garlic.......love lamb shank...havnt had it for years

26 minutes ago, 39TDS said:

Roast lamb shank with roast carrot, parsnip and elephant garlic, mashed carrot and swede and boiled Charlotte potatoes. 
Drowned in butter, mint sauce and gravy. Washed down by a nice red wine. 

All cooked in/on my wood fired stove using trees I grew and harvested myself. All seems very sustainable and very few food miles involved (apart from the wine but Sainsbury’s is only about 6 miles away lol)

 

Love it, I had Mutton, grown fat on our common grazing machair and saltings, I didn't cook it in my masonry oven fuelled with home grown wood but I have in the past.?

 

Elephant garlic is very mild and an almost creamy texture. I doubt I would go out and buy it to cook with but I grew it so put it in there.

For most of my life I have been fiercely against garlic which I think stems back to a few rough sea crossings to France as a young child. The mens toilets were a sea of regurgitated garlic and other unpleasantries, it had a lasting effect on me.

I grew some just 5-6 years ago for the hell of it and have become a big fan. I can't explain why that might be but I do only use garlic I have grown.

For some reason growing your own, or using something you have made/produced yourself or even just knowing the person that did make whatever it is makes it so much more rewarding. Most of the time it really does taste better too.

You need a BIGGER plate.

 

I grow elephant garlic, it is so mild I will revert to using something more powerful.

8 hours ago, ditchman said:

sed to blovely....apart from the garlic.......love lamb shank...havnt had it for years

You may be shocked at today's prices for shank, and breast of lamb.  They used to be, 'cheap as chips.'  Mind you, TBF, even chips aren't cheap now.

3 minutes ago, Robden said:

You may be shocked at today's prices for shank, and breast of lamb.  They used to be, 'cheap as chips.'  Mind you, TBF, even chips aren't cheap now.

A lot of the cheaper cuts of meat have become "fashionable" and now command much higher prices, but the flavour is good so worth the extra.

I do like a bit of roast lamb, but not had many lamb shanks. Garlic goes really well with lamb and I nearly always add it somewhere, even if it's only in the gravy.

Just a slight criticism,,,, those carrots and parsnip don't look very 'roasted' ?

46 minutes ago, TIGHTCHOKE said:

You need a BIGGER plate.

 

I grow elephant garlic, it is so mild I will revert to using something more powerful.

Plate size is all in the mind, I like the limit it imposes on portion size and it feels like I have had a massive meal. (I can always have a refill )

There was some other garlic in there but I actually like the elephant garlic cooked whole and eaten like a veg.

16 minutes ago, JKD said:

those carrots and parsnip don't look very 'roasted' ?

They were in with the lamb and cooked well but yes, they are not over done.

Edited January 27Jan 27 by 39TDS

20 minutes ago, 39TDS said:

Plate size is all in the mind, I like the limit it imposes on portion size and it feels like I have had a massive meal. (I can always have a refill )

There was some other garlic in there but I actually like the elephant garlic cooked whole and eaten like a veg.

They were in with the lamb and cooked well but yes, they are not over done.

I'll let you off,,, this time ??