Recipe posting, again

I feel like I've been on a bit of a meat bender lately.   Last night it was lamb shanks braised in red wine and tomato.   On mashed potato, of course.

Not sure that it's worth noting the recipe, as it was pretty much just following some Youtube videos with a kind of generic recipe for anything cooked in red wine and tomato:  brown the seasoned shanks on all sides in bit of olive oil in your iron casserole dish;  take them out and throw in a diced onion, diced carrot and a (diced) stick or two of celery; fry off a bit, then put in some thyme or whatever spare herb you have (I also used sumac which I stumbled across in the cupboard), and a cup or two of red wine, the shanks, about a cup or two of passata, and a cup or two of chicken stock.   Oh, and I added quite a few halved cherry tomatoes too.  The liquid should just about cover the shanks, but doesn't have to completely.   Bring to boil and cover and put in oven at 180 degrees for 2 1/2 hours, turning the shanks a couple of times during the cooking.   Quite delicious, but my food photography skills need an upgrade:

 It's not as much meat as it looks - honest!

On Saturday, it was pork belly time, again.   I only posted a recipe for it last month, but this time it was Chinese style braised pork belly, with a recipe from a very non-Asian woman, but I think it's relatively authentic.

The step that surprised me was the first - browning the pieces of pork belly in a bit of melted sugar.  Yes, this dish has it all: sugar, salt and fat (that all get incorporated into the reduced, sticky sauce at the end.)   But it was delicious:

 It's not like you need to eat a lot to get your calories.  And I found out that sucking on the braised star anise still gives a great licorice burst, even after an hour or more of braising.

And to round off this collection of recipes for my own benefit, I followed a Youtube video of making a Filipino chicken and mango dish a few ago, and it came out good too.  Like my lamb shanks, it's not a precise recipe, and you just wing it a bit: