The days are getting cooler, and my cooking is changing, along with the colour of the trees outside my bedroom window, and the pattern of my days. Less time, but perhaps better times.

I like one pot meals, particularly when the ingredient list is gloriously short. I used 2 shanks for me and the 2 children, but generally allow a shank per adult. Original recipe from Lindsey Bareham's Just One Pot.

2 (or 4) lamb shanks
garlic cloves, unpeeled (2 per shank)
3 tbsp olive oil
2 large onions
thyme
4 medium potatoes
3 carrots

Make a deep slash in the meaty part of a lamb shank with a thin-bladed knife, and stuff with a garlic clove. Repeat with remaining cloves. Heat the oil in a sturdy pan, and brown the shanks briskly on all surfaces.

Peel, halve and thinly slice the onions. Remove shanks from the pan to a plate and add onions to cook in the oil. Season with salt and pepper, stir briefly, cover and leave to colour for 5 minutes. Replace shanks and a good pinch of dried thyme (or fresh). Add 450ml of boiling water and bring to a boil.



Peel and halve the potatoes, tuck in around the shanks. Allow to simmer, over a low heat, covered, for about an hour, longer if necessary, if the shanks are big and meaty. A half hour into the cooking i added 3 large, peeled and sliced carrots.