Might have over catered !

[Nimrod1960]

12 for a “proper” lunch today.
Two roe haunches butchered as per Scott Rea easy carve . Top side muscles removed, eaten as steaks this week , shank bones left in, then rolled.

Intend to cook as per Nichola Fletcher’s Slow Pink method. Also will crave from top down to shank, hopefully leaving shanks as left overs for a stew.



Apologies to @VSS for lack of symmetry with the string , will correct now I have noticed.

Have prepped a red wine blackberry and dark chocolate sauce but not sure about it .

 

[VSS]

Have prepped a red wine blackberry and dark chocolate sauce but not sure about it .

This is good

Apologies to @VSS for lack of symmetry with the string , will correct now I have noticed.

No criticism from me.
I get in a right muddle with the strings.

 

[Nimrod1960]

Re the sauce , just added a bit if salt, boom !

 

[kieran222]

12 for a “proper” lunch today.
Two roe haunches butchered as per Scott Rea easy carve . Top side muscles removed, eaten as steaks this week , shank bones left in, then rolled.

Intend to cook as per Nichola Fletcher’s Slow Pink method. Also will crave from top down to shank, hopefully leaving shanks as left overs for a stew.

View attachment 451366

Apologies to @VSS for lack of symmetry with the string , will correct now I have noticed.

Have prepped a red wine blackberry and dark chocolate sauce but not sure about it .

Are the shanks ok when roasted as part of a joint? I always remove them because I think they are too tough for roasting with a joint, but never actually tried leaving them on.

 

[Cyres]

Sauce : saute a shallot in butter and add rest of sauce ingredients. Add piece of dark chocolate last then serve. I use either red currant or damson jelly. Use port instead of red wine if you want a sweeter sauce.
D