I’m on a slow cooking binge, it’s like being in the grip of a treacly monster, slowly but surely dragging me stickily along as various meats and sauces burble and belch away on the stove. I can’t help it. The only way forward is to see it through to the end with this lamb tagine.
In many ways shanks are the ultimate in slow cooking cuts – all bone, sinew and connective tissue, and packed full of flavour. And they were the original (at least for me) thrifty cut of meat, before even pork belly rose fattily to the attention of cooks. Continue reading
