It's not everyday you get a chance to cook and eat a Heston Blumenthal recipe, so I thought Christmas Eve was a pretty good opportunity! Here we are enjoying his slow cooked lamb shank, 8 hours in the making, with pomegranate, herbs, ras-al-hanoute and many other yummy ingredients. It looks very seasonal too! The wine was one of the last bottles we were given for our wedding, so another great thing to have with a celebratory dinner - Rioja 2005 from Viña Eguia.
