Lamb Shank Stew with Rosemary Roast Potatoes

When the weather outside is frightful, there's nothing more delightful than a hearty lamb shank stew. Add a sprig of aromatic rosemary plant into the mix, and what you end up with is a culinary creation that doesn't merely provide a sense of warmth and comfort—it does so with an added touch of elegance and flair.

Pepperpot Herbs

For the Stew:

• Lamb shanks
• Root vegetables
• Rosemary sprigs
• Red wine
• Beef broth

For the Potatoes:

• Roasting potatoes
• Olive oil
• Fresh rosemary leaves
• Garlic powder
• Salt and pepper

For the Stew:

Brown the lamb shanks in a hot pan, allowing them to develop a gorgeous crust.

Transfer to a slow cooker, adding chopped root vegetables and rosemary sprigs.

Pour in a generous glug of red wine and enough beef broth to submerge the ingredients.

Let it simmer away until the lamb falls off the bone – a true mark of culinary victory.

For the Potatoes:

Parboil your roasting potatoes until just tender.

Toss them in olive oil, fresh rosemary leaves, a pinch of garlic powder, and a hearty seasoning of salt and pepper.

Roast until they're crispy, golden, and utterly irresistible.