3 tablespoons of Strawberry and mint white wine vinegar
Preheat the oven to fan 100 c, conventional 110 c, gas mark 1/4. Line 2 baking sheets with Bake-o-Glide or parchment paper.
Tip the egg whites into a clean mixing bowl and beat on a medium speed until the mixture stands up in stiff peaks when the blades are lifted.
Turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Add the sugar slowly to prevent the meringue weeping later, but don't over beat. Add the strawberry and mint white wine vinegar.
I use a dessertspoon to scoop up the meringue and using another spoon ease it on to the baking sheet, or you can just drop them in rough rounds.
Bake for 1 - 1 1/2 - 1 3/4 hours in the oven until the meringues sound crisp. Leave to cool.
I like to sandwich these together with Marscapone cheese!
2 tablespoons Broighter Gold Rosemary and Garlic Rapeseed oil.
250 mls red wine
5 tablespoons strawberry and mint white wine vinegar
2 onions sliced
3 leeks and 3 carrots
3 sprigs fresh rosemary and 2 bay leaves
½ pint good quality homemade stock (I use chicken)
Mashed potatoes to serve
Heat the oil in a large frying pan, and fry the lamb shanks until browned all over.
Place into the slow cooker.
Deglaze the frying pan with the strawberry and mint white wine vinegar, add the red wine and continue to cook for 2 – 3 minutes until the volume of liquid has reduced by half. Pour into the slow cooker. Add the vegetables, rosemary and bay leaves and then the stock. The liquid should cover the meat. (Add more stock if needed)
Cook on high for eight hours and serve with the mash.