Yorkshire Fine Foods

 Lamb shank braised in red wine

Take 2 fresh lamb shanks and brown in 1 tablespoon of olive oil in a heavy pan over a medium heat. When evenly coloured add 2 sprigs of rosemary and a crushed clove of garlic and half a bottle of red white (eg cabernet sauvignon). Top up until the lambe shanks are 3/4 covered with beef stck and the simmer on a low heat for 1 hour with the pan covered. Turn over once half way through the cooking time. To finish add 1 large tablespoon of redcurrent jelly and if required thicken the sauce with 1 teaspoon of cornflour slaked in 5ml of water. Serve with mashed potatoes and fresh vegetables.

Chicken and vegetable soup

After you have taken the carcass of a chicken and boiled it covered in water for 3 hours, strained the broth and then put it in a contained in the fridge, you should note it setting like jelly and at that point be able to skim off any fat that has risen to the surface. After that you can either freeze the broth or use it in the following way-

To  approx 2 pints of chicken stock in a large pan add-

2 stock cubes

1 large or 2 medium carrots diced in 1cm chunks

2 parsnips diced in 1 cm chunks

2 sticks celery chopped finely

1 leek chopped finely

2 heaped tablespoons pearl barley

2 heaped tablespoons red lentils.

Chopped chicken meat left over from the roast

 Boil until pearl barley is cooked soft. Serve with fresh bread and chopped parsley