Stove cooking

OH has unearthed the cast-iron casserole and foraged a lamb shank from the local butcher's. He browned it over the gas hob with some allotment onions, bay leaves, sage, oregano and rosemary from the garden, added tinned tomatoes and then put the whole thing on the woodburner. For 4 hours. The meat practically fell off the bone at the end of it. Plus some baked white scallop squash -- it was utterly delicious.

Going well with it: a glass of home-made Federweisser.