Lemony Lamb Shanks - Sunday Lunch - 9 November

It all started with half a bottle or so worth of red wine left from Saturday's lunch. That and the great lamb shanks found at the butchery at Ever fresh, our local organic market.

I marinated the shanks in:

half bottle(or so) of red

2 tablespoons of soy and 1 of brown sugar

2 lemons cut into chunks

1 tablespoon wholegrain mustard

thumb size node of fresh ginger, grated

a splash of balsamic

1 cup of olive oil

lime juice, salt and pepper to taste

Marinade for at least 4/5 hours, and then the real trick - slow roast over night at 100 to 120 degrees Celsius (low, warm oven) with all the lemon pieces, until the meat is literary falling off the bone.

I served this with pan juices, thickened into gravy and couscous with dried cranberries and toasted pine nuts.

Dessert is a summer time classic in South Africa:

Freshly picked cling peaches, cut in half and stoned. Drizzle with honey and sprinkle with cinnamon. grill till the peaches are soft and the honey sticky and bubbling. serve with fresh custard, clotted cream or just a simple home made vanilla ice cream.

Simple thing that give us warm fuzzies - Enjoy!