Slow roast lamb shanks with potatoes, carrots, and leeks fondante

Dinner

Cooking method: Slow
Serves: 2

Time: Long - longer than 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Frying pan
• Slow cooker

Ingredients

• Condiment, cube, or tube
• Chicken stock - 1
• Drink or liquid
• Water - some
• Meat
• Lamb (shanks) - 400 gm
• Oil
• Ghee - some
• Vegetable
• Carrot - some
• Leak - some
• Potatoes - some

Method

Seal the surface of your lamb shanks by flash-frying them all over for a couple of minutes. Put them in the slow cooker to slow roast for a few hours.

About half an hour or so before you want to have your dinner, take a few large potatoes, peel them, and chop them into discs about 1cm or so thick. Do similarly with a couple of carrots, and the leek.

Put the biggest blob of ghee you can imagine into a large frying pan, and then put another similarly large blob in. Consider whether you need to put in a third large blob. Melt, and crumble in a stock cube. Put in the chopped vegetables, grind some salt and pepper over them, and sauté for a few minutes, and then cover with water. Bring to the boil, and then down to simmer for 15-20 minutes; if the water looks like it's all going to boil off before the potatoes and carrots are cooked, top it up a bit, but not too much - basically once the first batch of water has boiled off you want them to boil in the ghee, not in water.

Near the time the vegetables look like they might be cooked, drain the liquid from the lamb pot into a pan and make some gravy with it, letting the lamb cook its last few minutes in a dry atmosphere.

Once the vegetables are done, serve it all. Under no circumstances throw the ghee from the vegetables away or clean the pan - save all that to use to cook tomorrow's dinner in.