Notes about Recipes in this book

• Veal shanks with caramelised onion, Pedro Ximénez and creamed parsnips

  • enalawso on June 19, 2014

    I used goat shanks instead of veal; they are leaner, so there was no need to skim fat off at the end. This is an excellent recipe. I also added a couple of sliced carrots, and a sided leek. Next time, I would reduce the oven temperature to about 135 after 45 minutes.

  • enalawso on September 16, 2014

    Used lamb shanks this time, and spent more time getting the onions caramelised while I dusted the shanks with flour and quickly browned them. Added sliced mushrooms, and a small handful of dried cranberries. Sprinkled the parsnip mash with finely julienne raw parsnip, and finely chopped fresh thyme. Made a 'gremolata' with finely chopped flat-leafed parsley and chopped spiced cumquats.

• Lemongrass and tamarind beef ribs

  • KarinaFrancis on January 11, 2015

    Delicious and not very difficult,you just have to be organised and braise the ribs a day ahead. The tamarind and lemongrass lightened up the beef ribs and the sauce was lip smackingly good.