Mum's Projects

I don't know why I do it. I know I shouldn't. But you know what? It happens every single time. I just can't help myself when it comes to doing the kids' school projects. Not intentionally mind. It creeps up on me. As is usual, the project will have been left until the last minute. There will be a total lack of inspiration for a subject matter for the project. Once decided, there will be a distinct lack of direction for undertaking the design and construction of the project. And so somewhere along the line I will get involved to ensure timely completion. We are currently working on a Trojan Horse made from Paddle Pop or Popsicle sticks. It is a very ugly and ungainly construction, partly because of a conflict of methodology between the project owner (12 year old son) and the project contractor (me). I helped to a point to get the project off the ground then left him to it. And this is where the construction left the design path so to speak and headed off in a totally different direction. In an effort to bring the project back on course, more materials were used than originally budgeted for and the scale has increased somewhat. After a mercy dash to the craft supplies shop to get more paddle pop sticks (ooh, look! they've got big ones too; packet of those as well) I think it highly unlikely that said project will meet the designated completion time: tomorrow. Maybe that's a good thing. He should learn more about consequence of his actions anyway.

Slow Baked Lamb Shank Casserole (serve 6 with leftovers)

4 large lamb shanks
2 tablespoons olive oil
1 large onion chopped
1 carrot chopped
1 stick celery chopped
2 cloves garlic chopped
1/4 cup of white wine or sherry
1 400g tin chopped tomatoes
1 tablespoon tomato paste
2 cups beef stock
Pinch dried mixed herbs
Bay leaf
2 tablespoons chopped parsley

Preheat oven to 170˚C. Heat oil in large oven proof casserole. Brown shanks then remove from pot. Lower heat and in remaining oil gently cook all the vegetables until soft and golden. Add a little more oil if necessary. Add wine or sherry to pan and cook for a few minutes, then add tomatoes, tomato paste, stock and herbs. Return shanks to pot, bring to boil cover and bake for approximately 2 hours. Check occasionally that there is plenty of liquid and top up if necessary. Serve sprinkled with chopped parsley.



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