Lamb Shanks on Creamy Saffron Mash.
Slow cooking Lamb Shanks in this tomato mixture is easy to make and the 'fall apart' meat is the perfect meal for those cold autumn and winter nights. Put it together in the morning and when you arrive home the smell will be irresistible.
For four servings: 
2 X 400g cans Cannellini beans (optional)
1 X 400g can Whole or Diced tomatoes
1 x 400g can Tomato puree
1 Tbsp brown sugar
1 tsp dried rosemary
1 tsp dried basil
4 x Lamb Shanks
Salt and Pepper to taste.
Coat the slow cooker bowl with non- stick spray, and add the beans, tomatoes, puree and spices. Stir to mix well and break up tomatoes if required.
Nestle the shanks into the mixture, then set to low and cook for about 8- 10 hours. Be careful when removing the shanks as they will be very tender.
Serve with steamed vegetables and Creamy Saffron Mash. Boil potatoes and then mash with cream, a pinch of Saffron and Olive Oil. Alternatively use Kumara.
And for dessert?
This Cheesecake is rich, delicious and totally wicked! Impress your friends and family with this quick and easy recipe.
1 x 400g Plain chocolate fudge biscuits or similar 
200g Melted butter
50g melted dark chocolate
Filling:
3 teaspoons gelatine
1/4 cup water
2 x 250g packets, softened cream cheese
1/2 cup caster sugar
1 x packet Tim Tam biscuits or similar
1 x 300ml whipped thicken cream
Process plain biscuits until finely crushed. Add butter until just combined. Press mixture over base and up sides of a 20cm spring- form tin. Cover and refrigerate until ready with the filling.
Filling: Sprinkle gelatine over water and stand in a pan of simmering water; stire until dissolved.
Beat cream cheese and sugar until smooth. Stir in gelatine, then chopped Tim Tams. Fold in whipped cream and then pour into prepared tin.
Drizzle melted chocolate in parallel lines across chessecake. Pull a skewer backwards and forwards through chocolate to create patterned effect.
Refrigerate for approximately 3 hours or until set.