Plum and Rosemary Lamb Shanks!


This slow-roasted lamb shanks recipe is such a great and easy way to enjoy lamb. This lamb recipe has only a few ingredients, but thanks to the long, slow cooking, the results are incredibly flavorful, succulent, fork-tender meat.


  • 2 tablespoons plain flour
  • 8 small French-trimmed lamb shanks
  • (see note)
  • 1 1/2 tablespoons olive oil
  • 1 brown onion, halved, thinly sliced
  • 1/4 cup fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 1 cup red wine
  • 1 1/2 cups chicken stock
  • 2 tablespoons worcestershire sauce
  • 1 cup plum jam
  • mashed potato and steamed green beans, to serve


  • Preheat oven to 450 degrees F.
  • Place the shanks in a roasting pan, just large enough to fit them in one layer, and rub with the olive oil. Season generously with salt and pepper. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.
  • Spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb. Wrap the pan very tightly with several layers of heavy-duty aluminum foil (you want as tight a seal as possible), and return to the oven.
  • Roast for 2 more hours. Remove the foil, pour in the chicken broth, and turn the heat up to 400 degrees F. Roast for 15 minutes, and remove. Transfer the lamb shanks to a serving platter, and spoon over the juices, garlic cloves, and rosemary.

    Note: the soft garlic can be squeezed out of the skins and spread on the lamb.






Greek Chicken Penne


Hi friends, this is my new blog and as i was thinking on what to post my brother suggested of starting with my favorite dish, I adore cooking  and I’m especially a cook  that doesn’t  follows the recipe, i tend to do it how i think the dish should be prepared so if the meal successes i get a bigger feeling of satisfaction, now for those of who out there that haven’t tried this out they are missing out on the big deal! This absolutely taste wonderful! The flavors when combined taste fabulous! THIS IS REALLY SIMPLE AS WELL!

The ingredients:

  • 2 cups of uncooked penne pasta
  • 1/2 cup of sun dried tomatoes
  • 1/4 cup(s) all-purpose flour
  • 1.2 cup of reduced-sodium chicken broth
  • 3 cups cubed cooked chicken breast
  • 1 cup crumbled feta cheese
  • 1 cup of water-packed artichoke hearts, rinsed, drained and chopped
  • 1/3 cup(s) Greek olives, sliced
  • 1/4 tsp. Greek seasoning

The method:

  • Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
  • In a Dutch oven, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.
  • serve and enjoy!

Please comment below on your thoughts and ideas!