Or on second thoughts, you might want to stay single so you can eat both servings of this absolutely, mouthwateringly delicious lamb shank in red wine and redcurrant sauce.
My sister sent me the recipe a few weeks ago. She had made it for her new fiance. As soon as I saw it, I knew it would be this year's Valentine's meal. Nic and I never go out on Valentine's Day. To me, there are few things less romantic than being in a crowded restaurant with other couples. I would much prefer to cook a meal for us at home.
Lamb has pretty much become our Valentine's staple over the past few years. It started when I tried a few lamb recipes from the Aphrodisiac Cookbook. I adore lamb and prefer it over most other meats, but it is both expensive and difficult to find, hence our enjoying it on special occasions.
Lamb Shanks in Red Wine and Redcurrant Sauce (serves 2)
2 lamb shanks
2 carrots, cut into chunks
1 onion, cut into chunks
3 sprigs rosemary
3 sprigs thyme
10 whole peppercorns
half bottle red wine
2 small red onions, quartered
1.5-2 tbsp redcurrant jelly
cornflour
In a casserole put lamb shanks, carrot, white onion, herbs and peppercorns.
Pour over wine, cover and marinate for at least 5 hours. Stir every hour.
Place on heat and bring to boil. Cover and cook in preheated oven 180C (350F) for 2 hours. Uncover and cook for another hour. Baste lamb regularly through out cooking.
Remove from oven, remove lamb shanks and place them in a roasting dish. Spoon over 2 ladlefuls of the liquid to keep moist and add red onions around it. Place lamb back in oven and roast around 20-30 mins, basting occasionally.
Meanwhile, strain remaining liquid into small pan, bring to boil and reduce down, adding redcurrant jelly to thicken. You'll probably also need to add some cornflour.
Assuming you have made it to this point, without dissolving into a pile of drool (this does smell incredible while it's cooking), you should now have two lamb shanks that are wonderfully crispy outside, but moist inside.
I served them with lightly roasted potatoes and sauteed leeks.
And, because it wouldn't be Valentine's without something chocolatey and decadent for dessert, I followed it up with this chocolate ganache cake.
Chocolate cake, filled and topped with chocolate frosting, then a layer of chocolate ganache, and a sprinkling or crumbled Heath bar.
