Mindy Belle

Life in the Country

Archive for the day “May 4, 2016”

Ginger Wine Lamb shank



  • 1 brown onion, peeled
  • olive oil
  • sea salt
  • ground pepper
  • 1/2 cup sultanas
  • 3 heaped tablespoons apricot jam
  • 1 heaped tablespoon tomato sauce
  • 2 tablespoons worcestershire sauce
  • 250 ml ginger wine
  • 2 large lamb shanks
  • 3 sprigs fresh rosemary
  • 750 ml organic chicken stock


Finely chop the onion add to a heated large pan with olive oil.


Cook over a medium to high heat, stirring as you go, until the onions start to caramelize season with salt and pepper. Add the sultanas and jam , then add the tomato sauce, worcestershire sauce and ginger wine. Give it all a good stir, then leave to gently simmer.

In a fry pan lightly fry the shanks until brown add the fresh rosemary for the last 5 minutes.

With tongs move the shanks to the pot add the chicken stock.

Simmer for 45 minutes to 1 hour.  Turning every 10 minutes.

Serving 2  ( large )

Serve with cottage potato & vegetables.

Enjoy 🙂





Italian Meatballs




3 Tablespoons fine breadcrumbs

A small amount of milk, to soak

2 Tablespoons Olive Oil

4 Shallots, finely sliced

2 Cloves of garlic

3 Tins of whole Roma tomatoes

1 Tablespoon of dried or fresh Basil

1 Tablespoon of dried or fresh Oregano

Freshly ground sea salt and pepper

10 Green Olives – stuffed

1 carrot finely diced

1 Zucchini finely diced

1 Broccoli broken into small pieces

500 g Fresh ground mince beef

3 garlic cloves

Flour to dust

2 Tablespoons of olive oil for shallow frying.


Place the breadcrumbs in a bowl, pour over enough milk to cover.

Leave to soak, Preheat oven to 180 degrees.

Start the sauce, heat the olive oil in a medium to large pan.

Fry shallot and garlic for a few minutes add the carrot,zucchini, Broccoli,

cook for about 5 minutes. Add the can tomatoes, herbs and olives.

Cook for a further 10 to 15 minutes while you prepare the meat balls.

Place the mince meat in a bowl, add the breadcrumbs (squeeze excess milk before adding to beef) add the garlic and season with salt and pepper.

Roll heaped tablespoons of mince to a ball and roll in flour to dust.

Heat a large fry pan with olive oil and shallow fry the meatballs until brown.

Pour the sauce into heatproof serving dishes, add the meatballs and cook for 10 minutes in the oven.

Serve with garlic bread and fresh pasta.


Better than la porchetta 🙂  said my boys.





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