By Emma Steendam
In this type of weather, at this time of year, there’s nothing for it: it’s slow cooked lamb shanks all round here. We’ve often butchered our own lamb or beef (which we don’t anymore with Matt working off-farm, it used to be included in his salary) so I would quite often have some fairly random cuts of meat to deal with in the back of my freezer. My slow cooker would get a work out in Winter, especially when I was working out of home all day – I could pop some simple ingredients and tougher cuts of meat into the slow cooker, turn it on slow all day and have a delicious dinner ready when I got home, plus the house smelt amazing. Brilliant. Nowadays I’ll admit I don’t use my slow cooker quite as much, but I still love me some lamb shanks! With our coonara-style wood fire I’ve taken to just popping my casserole dish on top all day and going about my business while my shanks bubble and braise and create magic. If you don’t have a slow cooker but you do have a handy wood heater you could do the same, or just your lowest stove top setting will do too.
'Emma is a blogger, crafter, baker, farmers wife, Mother, photographer-by-trade, many hat wearer. Most days she can be found digging about in her garden, talking to her chickens or brewing a strong pot of tea in her little farmhouse on the hill. You can join Emma as she makes, bakes, sews and grows at She Sows Seeds. Other days can find her pointing her lens at chubby babies, people in love and local businesses with Emma Steendam Photography.'