Finnsheep lamb, raised in view of the hills and sold by the pound.

Recipe of the month

BRAISED LAMB SHANKS WITH BUTTERED TURNIPS

Serves: 2 Prep time: 1 hour Cook time: 3 hrs 30mins INGREDIENTS - 4 lamb shanks - 2 yellow onions, roughly chopped - 2 large carrots, roughly chopped - 4 stalks of celery, roughly chopped - 10 cloves garlic - 1 bottle red wine - 4 cups beef stock - 1 bunch fresh rosemary - ½ bunch fresh thyme - 6 large turnips - 2 tbsp butter - 2 tbsp melted ghee - 2 tbsp parsley, finely chopped - Salt and pepper to taste DIRECTIONS 1. Preheat oven to 300 degrees F. Heat vegetable oil in large dutch oven over medium high heat. Season shanks with salt and pepper, and sear on all sides until golden brown. 2. Remove shanks from pot, and add onions, garlic, carrots, and celery. Cook until dark brown, and deglaze with red wine. Return shanks to pot, and add beef stock, rosemary, and thyme. 3. Bring the pot to a boil, then cover with a lid and transfer to oven. Cook for 3 hours or until tender. 4. Once shanks are tender, remove the meat from the cooking liquid, and set aside in a covered container to keep warm. Strain the solids from the liquid, and return the liquid to the pot. Bring to a boil, then reduce heat to medium and allow to reduce by half. 5. Bring a large pot of salted water to a boil. Peel turnips, and cut into 1 inch cubes. Add turnips to water, reduce to medium heat, and cook until tender, about 20 minutes. 6. Once turnips are tender, transfer to a large bowl, and toss with butter and salt and pepper to taste, tossing until butter is fully melted. 7. To serve, divide turnips among 4 plates, place a shank on each plate, and top with sauce and parsley.