Slow-cooked Lamb Shanks
February 11, 2012 in Mains
The temperature has suddenly dropped after weeks of intense heat and it’s been cool, misty & rainy since I woke up early this morning. My Younger Teen is home from boarding school for the whole weekend, which is a real treat for both of us … one of the things he looks forward to most about our weekends together is his mom’s cooking (which his mom tends to avoid when she’s not in mom-mode)!
I spotted some succulent meaty lamb shanks in the supermarket earlier this week & immediately bought 2 of them, not knowing that the weekend would provide ideal weather for this kind of comfort food. For once, Murphy wasn’t anywhere to be seen!
This recipe is adapted from one in Jamie Oliver’s first recipe book, ‘The Naked Chef’ – you can easily double these quantities for 4 people.
SLOW-COOKED LAMB SHANKS – Serves 2
2 lamb shanks
freshly ground salt & black pepper
1/2 tspn whole coriander seeds
1/2 tspn Robertsons crushed chillies
1/2 Tblspn finely chopped fresh rosemary
1/2 tspn dried marjoram
1/2 Tblspn flour
2 Tblspns olive oil
Preheat the oven to 170C.
Season the shanks with the ground salt & pepper.
Crush the coriander and chilli together in a pestle & mortar then mix in the rosemary & marjoram – rub this mixture all over the shanks then dust them with the flour.
Heat the oil in a large heavy-bottomed casserole dish. Brown the shanks all over then remove from the pan & set aside.
Add the following to the remaining oil in the pan and cook until softened:
1 large onion, quartered & thinly sliced
1 carrot, quartered & thinly sliced
4 stalks of celery, thinly sliced
1 red pepper, seeded & diced
10 whole cloves garlic, peeled
pinch of salt
Once the veggies are softened, add 1 Tblspn balsamic vinegar & allow it to reduce slightly before adding 100ml white wine – cook for another minute or two then add the following:
6 whole anchovy fillets (you won’t taste these, but they will enhance the lamb flavour)
1 tin whole cherry tomatoes with their juice
Bring to the boil then return the shanks to the mixture, put the lid onto the casserole dish and cook in the preheated oven for 90 minutes – then remove the lid, check the liquid levels and cook for another 30 – 45 minutes without the lid.
Serve on a bed of creamy mashed potato.
Tip: any leftover sauce will go wonderfully with fettuicine (or almost any kind of pasta)!