Why good food is the best tonic for chemotherapy patients

• 4 lamb shanks
• 1 bottle of red wine
• 2 onions, chopped
• 1 generous handful of mixed herbs
• 500 ml (17.6fl oz) lamb stock
• 1 dash of sriracha (or 1 small chilli, finely chopped)
• 1.25 kg (2.8lbs) potatoes
• 2 to 3 tsp white plain flour
• 100 ml (3.5fl oz) water, approximately
• 200 g (7.1oz) shallots, finely chopped

1. Slow cook the lamb and ingredients on medium for 6-8 hours.
2. The meat should fall off the bone.
3. When ready strain the jus through a fine sieve.
4. Pull from the bones ensuring there is no fat.
5. Next boil and mash potatoes and season with salt, pepper and nutmeg.
6. To make the gravy, bring the jus to hard boil then reduce heat to simmer.
7. Using flour and water, make a smooth paste and whisk into the jus avoiding lumps.
8. Bring back to the boil.
9. Season to taste.
10. Preheat oven to 200C.
11. (Fan assisted)
12. Finally, layer the lentils, shallots and lamb in a casserole dish.
13. Add sufficient gravy to completely cover the meat then cover with a generous layer of potatoes adding seasoning and a dash of nutmeg.
14. Seal to the edges to prevent the sauce from boiling over.
15. Rough up the surface using a fork.
16. Bake until golden brown on top.
17. Remove from heat and leave to rest for 10 minutes before serving.

lamb shanks, red wine, onions, generous handful, sriracha, potatoes, white plain flour, water, shallots

Taken from www.lovefood.com/guide/recipes/25483/why-good-food-is-the-best-tonic-for-chemotherapy-patients (may not work)