Tonights dinner -

Slow cooked Lamb shanks

(4hrs @ 160 degrees, 2 large shanks in roasting pan, add 2 cups water, cover with a bit of olive oil, soy sauce & seasoning of choice - cover with foil to seal in moisture)

Mash potato, fresh carrot sticks & peas

gravy made with bit of gravy mix, vegie juices & some of the shank oils

served with fresh crusty bread straight out of the bread maker *drool*