Autumn is well and truly here now; there is a north wind tearing at the newly reddened leaves, and all thoughts of having a salad for dinner are out the window. This is my recipe for lamb shanks, which are a cheaper cut so need to be cooked long and slow for meat that is so tender it practically falls off the bone. This can be cooked on the hob, in a low oven or in a slow cooker, the choice is yours. On the subject of port and wine, don’t stress about getting the really expensive stuff, and also don’t get too hung up on the quantities; more port will create a sweeter, richer flavour, more wine will give you a mellower flavour, and if you are short of either – or both – of those, then just use more stock.

• 2 lamb shanks
• 1/2 onion, chopped
• 1 large garlic clove, crushed
• 1 medium carrot, chopped
• 1 heaped tbsp plain flour
• 1 tbsp tomato puree
• 300ml Port
• 200ml red wine
• 200ml beef stock
• 2 bay leaves
• 2 sprigs rosemary, or 2 tsp dried
• 6-8 juniper berries
• salt & freshly ground pepper, for seasoning

METHOD

• If cooking in an oven, preheat it to 160c/fan 140. If using a slow cooker that needs to be preheated, set it to warm up.
• Heat 1 tbsp olive oil in a flame-proof casserole dish, then brown the lamb shanks well on all sides. Remove them to a plate.
• Add another 1tbsp oil to the pan and fry off the onions, carrot and crushed garlic for about 5 minutes, until the onion is starting to soften and go translucent.
• Add the flour and stir into the mixture, then add the tomato puree, port, wine, sock and herbs, and give it all a good stir. You may still have a few lumps but don’t worry, they will cook out.
• Add the lamb back in; the liquid should almost cover the meat. Bring everything up to a simmer.
• Add the lid and cook it for 2 hours either on a low hob or in the oven. Remove the lid and cook for another 30 minutes. Alternatively cook it in your slow cooker on low for 8 hours.
• Take out the lamb and place the casserole back onto the hob. Use a spoon to skim off as much fat as you can, then turn up the heat and reduce the sauce by half or until thick and syrupy.
• Return the lamb shanks back to the casserole, along with any juices, and heat the meat through.
• Serve in a bowl with creamy mash and savoy cabbage.

Magickal properties

• Salt – purification
• Pepper – protection, banish negativity
• Bay – protection, divination
• Garlic – protection, healing, family bonding
• Juniper – protection (especially from thieves), love/desire (increases male desire/potency)
• Rosemary – purification, psychic powers

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