LAMB SHANKS
2 Lamb Shanks
1 large Onion, peeled and sliced
2 Garlic Cloves, crushed
1 400 gm tin Cannellini Beans
2 400 gm tins Chopped Tomatoes
3 Tblsps. Balsamic Vinegar
4
Pork loin chops
1 Tblspn oil
1 oz Butter
2 Medium Cooking Apples
2 Medium Onions
1 Tspn. Sugar
½ Tspn. Sage
Salt and Black Pepper
¼ Pint Cider
4 Tblspns. Wholemeal Bread Crumbs
3 Tblspns. Grated Cheddar Cheese
3 Large Eggs
¼ Pint Milk
½ Pint Double Cream
2 oz Caster Sugar
2 Tspns. Vanilla Extract
Grated Nutmeg
4 Greased ¼ Pint Heatproof dishes or cups
Put all the ingredients in a slow cooker and cook on low for 7 hours. Alternately put the ingredients in a large ovenproof dish with a lid. Place in a roasting tin half full of water and cook on Gas MK3 for a minimum of 4 hours.
Heat the oil and butter in a frying pan and brown the chops on both sides then remove. De-glaze the pan with 3 tblspns. of cold water. Arrange the chops in an ovenproof dish, peel and thinly slice the apples and onions and place on top of the chops. Sprinkle with sugar, sage and salt and pepper. Pour over the liquid from the pan and add the cider. Mix the breadcrumbs and cheese and sprinkle over the top. Place the uncovered dish in the oven for 1 hour at Gas Mk5/190C.
Pour milk cream and vanilla into a jug. Whisk together eggs and sugar. Slowly pour on the milk mixture. Strain back into the jug. Put the dishes or cups into a roasting tin then pour the egg mixture into the dishes and sprinkle with nutmeg. Half fill the roasting tin with boiling water and bake for 30 mins. at Gas Mk3/150C. Serve warm or cold
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