Nosh Food Market opened up this year within walking distance of our house. The time it takes to walk from my house to Nosh and back home, including shopping is exactly 1 hour.
I adore Nosh, it’s like my happy place. The staff are knowledgeable and seem genuinely happy to be there. Anything on special at Nosh is better quality and cheaper than the supermarket giants. I’m glad I have a restriction on how much I can buy at Nosh or I’d be spending all my wages there. Anything that I can’t carry in my shopping bag doesn’t get to come home with me.
Nosh always seem to have lamb shanks on special and they also have great recipes for their products on their website. This dish is an adaptation of the Lamb Shanks with Parsnip recipe from their website .
Lamb Shanks with Chorizo and Beetroot
Ingredients
2 lamb shanks
Flour
Oil
2 beetroot (peeled and cut into wedges)
1 red onion (chopped)
1 mexican chorizo (cut into bite sized pieces)
3 garlic cloves (chopped)
A handful of fresh rosemary (chopped)
1 cup of wine
Balsamic vinegar
Tin of whole tomatoes
Salt
Pepper
Preparation
- Brown 2 flour dusted lamb shanks in a little oil until nicely browned.
- Add to oven proof pot.
- Brown in a frying pan with some oil: beetroot, red onion, chorizo, garlic and rosemary.
- Add to the giant pot.
- Add a cup of red wine, a few glugs of balsamic vinegar, a tin of tomatoes, salt and pepper.
- Cover and cook in the oven at 140°C for 2 hours or more. Turn lamb shanks once. Please be careful, this stuff (beetroot, red wine and tomato), should it spatter, is going to stain.
- Meat should fall off the bone when done.
Serve with mash potato…
…And fresh bread to mop up the divine juices.
Hot food is not very good to photograph – too much steam. But I couldn’t wait for this to get cold. That would be crazy.
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