SHANKSgiving Thanksgiving Menu

Posted on
in Features, Menus

SHANKSgiving Thanksgiving Menu

Posted on
in Features, Menus
First thanksgiving ever and I decided to go very non-traditional and cook a ‘Shanksgiving’ feast.

Teaming up with good friend and fellow food obsessee Aimee Hunter, of Anatomy of Food, the menu was as follows


Brie and Appalachian cheese
Country Pate (from Marlow & Sons)


Spiced Braised Beef Shanks
Parsnip Dumplings with Roast Kale

Eggplant & Lentil Stew with Pomegranate Molasses

Brussels Sprouts in Butter

Pomegranate, feta, mint & Cous Cous Salad


Pumpkin Pie with Ricotta Ice Cream
Brown Butter Bourbon Custard Pie (supplied by Ovenly)


Mulled wine
Champagne (of course)

Anatomy of Food was in charge of the meatier side of the menu (Beef Shanks & dumplings), and The Bookery Cook bought the vege option and sides to the table.

The feast was a success, and all 16 mouths and stomachs were sufficiently satisfied, big thanks to Aimee, think this is the start of a very long and delicious friendship.