The FiFi Report 275

Aromatic Lamb Shanks … adulterated from Nigella

It’s a cold snap so let’s eat something warm and spicy to heat up the night (and the soul).

You will need for 4 hungry fashion editors, 6 yummy mummies or 20 models

6 tablespoons groundnut or vegetable oil
8 lamb shanks
2 onions
4 or more cloves of garlic
sprinkling of salt
1 tablespoon turmeric
1 teaspoon ground ginger
1 dried red chilli pepper, crumbled, or ¼ teaspoon dried chilli flakes
2 teaspoons cinnamon
¼ teaspoon freshly grated nutmeg
black pepper
3 tablespoons honey
1 tablespoon soy sauce
3 tablespoons Marsala
6 tablespoons red lentils
to serve:
3 tablespoons chopped pistachios, chopped blanched almonds or a mixture of both and of course a bunch of coriander.

• Take off your Prada gloves.
• Remove Hermes scarf
• climb out of Burberry puffa jacket.
• Light the fire, pour a drink.
• Pop on Chanel sunglasses
• Chop onions and slice garlic into about the size of your bank account after a day shopping.
• Reapply mascara and remove black streaks.
• Pour 3 tablespoons of the oil into a very large, wide, and as heavy-bottomed pan such as your good self.
• Now toss in and brown the lamb shanks, in batches til they are caramel as your Chloe boots.
• Then quickly remove them to another plate for a little alone time.
• Now add more oil to the pan, and toss in the onion/garlic and cook till soft and lovely. Tip: sprinkle with salt to stop it burning.
• Toss in the pretty turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper.
• Give a big stir.
• Drizzle in the gooey honey, soy sauce and Marsala.
• Stir it all again and smell those divine spices.
• Put the Marsala away. Please.
• Pour another wine.
• Time to throw the shanks back in the pan, and pour in some cold water so they are almost covered.
• Bring to the boil then put a lid on it. ( Sing: “if you like you should put a lid on it”).
• Turn down the heat and let it simmer gently for about 1½ hours or until the meat is tender and soft and gorgeous.
• You may now pour another wine and read Vanity Fair with your feet up.
• But wait there’s more ! Toss in the chic red lentils and let them cook for about 20 minutes ( without the lid).
• The lentils should be soft and almost melt into the sauce of the shanks.
• You want the juices a little reduced and slightly thickened. As your waist will be after eating this.
• Add lots of sel et poivre.
• Before you serve you can toast the nuts for a bit of crunchiness.
• Accessorise with gorgeous green coriander and a sprinkling of nuts
• Shank-a-licious!