Fast & Easy Lamb Shanks

This is a twist on the Jamie Oliver version of lamb shanks. I do this because I can be in a tremendous hurry sometimes and really want something simple yet yummy to eat.

I tend to be flexible with the vegetables I use as it depends on what I have in the garden at the time.

Ingredients:
6 sprigs of fresh rosemary
150g butter roughly chopped
15 fresh sage leaves roughly chopped
2 sprigs of fresh thyme, leaves picked
4 lamb shanks
12 cloves of garlic, smashed and unpeeled
2 large carrots, peeled and diced
1 onion, peeled and finely sliced
1 leek, washed, halved and finely sliced
1 stick celery finely diced
2 wineglasses of white wine

Method:
1. Heat oven to 180ºC
2. Line a  large baking dish with foil bringing the foil up the sides of the pan
3. Spread onion, leek, carrot on the base of the pan
4. Top with lamb shanks
5. Sprinkle fresh herbs, garlic and butter around the pan evenly
6. Pure in wine
7. Seal up pan with a foil top
8. Cook for 2 hours at  or until the shanks are tender

Linguine with Lemon, Garlic and Thyme Mushrooms

Serves - 4- 6 people

Ingredients

• 4 cups finely mushrooms (any type you desire. - I often do a mixture)
• 1/3 cup extra-virgin olive oil
• 1 1/2 teaspoons table salt
• Small clove garlic, minced
• 1 lemon, zested and juiced
• 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
• 500g linguine
• 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
• 2 to 3 tablespoons freshly grated Parmesan, or to taste
• Freshly ground black pepper

Directions

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again.

Hint: You can use any type of unfilled pasta you desire for this.

Recipe courtesy of Nigella Lawson - Express