November 10, 2009
Olly’s lamb shanks. Words fail me in trying to describe this juicy offering. I’m still having palpitations thinking about it. The shanks were prepared in a 48 hour marinade of red wine, juniper, garlic and rosemary, and were cooked - as befits their cut - til the meat was literally falling off the bone. They came with oozing roasted tomatoes, which I am obsessed about at the moment, and potatoes gently fried ‘til golden and served with more rosemary. If I was a girl he could have had me there and then on the kitchen table, so lucky for me that I was a bloke and could punch back hard if he tried owt.

Olly’s lamb shanks. Words fail me in trying to describe this juicy offering. I’m still having palpitations thinking about it. The shanks were prepared in a 48 hour marinade of red wine, juniper, garlic and rosemary, and were cooked - as befits their cut - til the meat was literally falling off the bone. They came with oozing roasted tomatoes, which I am obsessed about at the moment, and potatoes gently fried ‘til golden and served with more rosemary. If I was a girl he could have had me there and then on the kitchen table, so lucky for me that I was a bloke and could punch back hard if he tried owt.

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