No, don't worry. You've not got a bad link. This great recipe is moments away, right here
I'm gradually transferring all my Blighty recipes to a new blog called The Errant Sock. As well as slow cooker recipes, you'll get lots of other conventional recipes with lots designed to avoid common allergens, plus crafts, reviews, parenting and home hacks, all with the same dash of realism and humour that you get here. So do take a look around and let me know what you think!
Hope to see you in a few seconds over on the Sock!
I love lamb shanks. I get where you're coming from - they have got yuppified, like oxtail - but the more humble butchers in Scotland still lump them in with flank and breast as "soup cuts" and sell them for peanuts. They're an amazing bargain. Lamb flank is also amazing in the slow cooker, though it needs a bit of dismantling to get the ribs, skin etc. out once it's cooked.
ReplyDeleteScotland is clearly just as sensible and civilised as I remember it from Uni days then! Glad you have access to them at a good price because they are darn tasty!
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