The shank in all its glory!

These days there's not a lot of spare dosh - know-one has it to throw away. Meat is expensive and so it makes sense to me that when you do indulge you want to make sure, as much as it's possible, that you'll get value for money and the result on the plate won't resemble boot leather.

You know what my answer is – the slow cooker in the first instance – cooking cheaper cuts of meat in the second. On the bone is where the meat is always sweeter - it's a win win and that's without mentioning saving time.

I'll admit to one flaw and that is with the lamb suggestions that follow, you'll have to strip the shanks but hey there's no pressure, you don't have to do it the same day they've been slow cooked!

“Roast” Lamb

The lamb is not roasted, it's slow cooked, left to cool and then stripped. Because you are cooling (overnight is ideal) the lamb is easy to strip, the fat that inevitably settles is easy to scoop off and discard, leaving a good lamb stock for gravy. I used a litre of lamb stock (two stock cubes). Seal the shanks in a little oil – you could also add a tsp or two of garlic paste to de-glaze the pan and then add the stock (ensuring that it has been brought to the boil). Slow cookers vary – I left mine for six hours on a medium setting (2). At this stage you can freeze the lamb and the stock. If you do freeze defrost thoroughly - preferably overnight before preparing to serve.

What you don't seem to see these days – probably because it's considered to be an old fashioned accompaniment to lamb, is onion sauce. Truly delish – a marriage made in heaven. The sauce can be made ahead and warmed through :

Quick Onion Sauce

3 medium onions, peeled and roughly chopped

Good glug of rapeseed oil and generous knob of butter

30g plain flour

500ml milk

salt and white pepper

freshly grated nutmeg (optional)

Soften the onion in the oil and butter, sprinkle over the flour and mix.

On a low heat, gradually add the milk, whisking continuously. Let the sauce come to the boil when you've added all the milk, then remove from heat and season with the salt and pepper and nutmeg if you wish.

So straight forward, what you see is what you get, roast lamb that is ready to roll when you are, with a sauce that's a little different.