BBC Good Food

15 February 2011

Tested

"Took note of the comments about watery sauce and made a few small tweaks to the recipe. Firstly, rolled the shanks in flour seasoned with salt and ground pepper before cooking and put to one side before cooking. When cooking the onions, i added a sprinkle of flour to the pan once they had softened, stirred well and cooked a little longer. I didnt add any stock at all, but increased the red wine to about 3/5ths of a bottle (prob about 400-450ml). Cooked in the oven in a casserole dish covered loosely with foil for 3 hours. Ate it last night, lovely thick rich sauce, super tender meat. Hubby very happy! "

07 June 2010

Tested

"Served these as a starter at a family BBQ get together. WOW! They got wolfed down in about 5 minutes, and were loved by everyone from 6years to 70 years! I made these 4 hours in advance using baby plum tomatoes to minimise wateriness, and wrapped them in foil to keep them fresh. Travelled fine. Convenient, quick and very easy to make and cook. If there were no vegetarians, i might be tempted to add thinly sliced chopped smokey chorizo for ome extra bite."

01 July 2009

Tested

"Yummy! For something a bit different, try alternating pieces of chicken with big chunks of mango. Tastily fruitilicious!"

11 February 2009

Tested

"Nice recipe. I added some dried porcini mushrooms to both the cous cous stock, and the chicken stock in the recipe. It added a nice meaty earthy taste. Also subsituted 1/2 tsp pimenton for half the paprika, to add a nice smokiness, and added a quick shake (1/4tsp) chilli powder for some extra zing. Simmered the chick peas in the stock for 3/4 mns before adding the chorizo to reduce the liquor a bit more. Delicious."

09 February 2009

Tested

"Simple to make, and very tasty. Half a ball of mozzarella wasnt enough- used the whole lot. Would be nice with some pancetta or choped bacon fried in with the onions."