Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

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Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This very simple dish is sure to provide you with some comfort and warmth on a cold winter’s day. I love it on its own served with some green beans but it also works well with some good old mashed potato or pasta too. The ragu freezes well, so this is a great dish to make over the weekend when you have more time to slow cook.


You'll Need

  • 4 frenched lamb shanks
  • 2 tbs olive oil + 1 extra
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, finely chopped
  • 1 pinch porcini powder (optional)
  • 1/4 cup white wine
  • 1.5 cups chicken stock
For the crumbs
  • 3 slices day old ciabatta
  • 1 tbs olive oil
  • 3 garlic cloves, crushed
  • 2 tbs fresh rosemary, finely chopped
  • 1 tsp sea salt

Method

Pre heat the oven to 160C.
Season the lamb shanks well with sea salt and freshly ground black pepper. To create good flavour, brown them all over in the olive oil over a moderate heat, until they turn a deep golden brown. Set aside.
In a large casserole dish with lid, heat the extra olive oil on a moderate heat and saute the onion, garlic, carrot and celery for a few minutes or until starting to soften. Add the porcini powder and stir well.
Add the shanks to the casserole dish and nestle them in amongst the vegetables. Add the white wine and pour over the stock.
Bring to the boil on the stove, cover and transfer to the oven and cook gently for 3- 4 hours. Remove the meat and bones and reduce the sauce on the stove until decreased by a third (you may not need to do this if the sauce has evaporated enough already). Shred the meat and return to the sauce.
For the rosemary and garlic crumbs, place the bread in the oven for a minutes to dry out. Heat the olive oil in a fry pan and crumble in the bread. Add the garlic, rosemary and sea salt and stir until the crumbs start to golden.
Sprinkle over the ragu to serve.
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