THE CHEF AND THE BUTCHER
Mar 25, 2020
3 minutes
A: It's got to be lamb for Easter. But we’ve always done a leg of lamb or a lamb shoulder, so let’s do lamb shanks. Lamb shank shepherd’s pie. Slow-braised lamb shanks with a delicious cheesy potato top.
C: Let’s go fancy. I usually use mince for a pie, but if you braise lamb shanks they get this gelatinous texture.
A: Unctuous!
C: And then you hide the shredded lamb meat under the duvet…
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