Yesterday's dinner was a winner and pretty simple... lamb shanks with mash, onion and cauliflower with a crumb & cheese topping. brown the lamb shanks in the frypan. Place in a casserole dish with 1 cup red wine, 6 bay leaves, 4 cloves peeled garlic, 8 baby onions peeled (I used shallots), some sprigs of rosemary and marjoram (didnt have the latter), i tablespoon of peppercorns and 3 cups beef stock. Following the advice of some chef, I added a star anise (adds vitality to the flavour...)
I didnt have any beef stock, but I did have a piece of chuck steak in the freezer so I made some. There was some stock left over so I added red wine and reduced it down so we had a nice rich gravy to put on top, along with some fresh sage leaves. the mash was a bit of disaster - wrong kind of spuds.
The casserole went in at 150 degrees for about 3 hours, but when I checked it it was cooking too high, so I turned it down to about 120, then dinner got delayed so it sat on 100 for a while. When I put the cauliflower in to brown, the oven went up to 230, so I took the lid off the put, which is why the top part got that extra brownness.
I've kept the leftover juices - will skim off the fat and reduce and freeze. By sheer coincidence or bad planning we're having the rest of the goat tonight.