Two immediate observations; the title sounds like bad Chinese and the photo is probably one of the least successful ones ever.  I will however post it, as a document of my today’s efforts. I bought some lovely looking, dark red lamb shin from the butcher’s with the thought of braising it tonight .I invited Robert, our still landlord, maybe the last ever landlord we have! Always nice to invite someone over when cooking lamb, as Mr Banks is not a major fan.

Instead of braising it in red wine, as usual I attempted to try my mom’s method; rubbing the meat in the marinade made of garlic paste, salt, black pepper, herb pepper, hot paprika and olive oil , stewing it in its own juice plus some roughly chopped onions towards the end of the cooking. I did all that, but the appearance of the meat was not very good, I thought if I served it alongside the mash and red cabbage, it will look most unattractive. So I thickened the sauce a notch and made a sweet potato and regular potato mash then piped it on top of the meat, as if making a shepherd’s pie, only the lamb was not minced. It looks a bit like dog’s dinner ( and a happy dog it would be I bet!), but it was very tasty and enjoyable.The meat could be cut with a fork, so tender it was.  Served with a side of red cabbage, recent favourite.