Spiced Slow-cooked Lamb Shanks (from Jamie Oliver)
Is there anything more comforting than tucking into hot ,home cooked spicey lamb shanks on a cold winters night? And because you cook these hours ahead ( they take 2 hours) you can lie back, relax and read the latest UK Vogue without being disturbed.
*Remember a long list of ingredients means less actual cooking.
For 4 (or 2 gourmands)
4 shanks of lamb
Freshly ground black pepper
1 teasp coriander seeds
1 small dried red chili
1 teasp dried marjoram, or, oregano
1 tabs flour
1 tabs olive oil
1 clove of garlic, finely chopped
1 large carrot, quartered, finely, sliced
6 sticks celery, quartered, finely, sliced
2 large onion, finely chopped
1 tabs fresh rosemary
2 tabs balsamic vinegar
170 ml dry white wine
6 anchovy, fillets
2 x 14 oz tins of plum tomatoes
1 handful fresh basil, roughly, chopped
Serve with mash so get some potatoes too
·Preheat oven to 180, but you can cook this on the stove if you like (but make sure you have a dish/saucepan with a lid to keep in all the juices)
·Season the lamb with sea salt and freshly ground black pepper.
·Feeling like a grumpy old woman/man? Bring out the mortar and pestle and smash up the coriander seeds and dried chilli, then mix with the dried marjoram.
·Roll the lamb in this mixture, pressing it in well. Yes, use your fingers and don’t worry about the French polish. Then dust the lamb with the flour.
·It’s time to chop all the vegetables; god, this is so boring. Best to grab a glass of wine (who cares if it’s 4 in the afternoon? This is crucial to the recipe), pop on some music and your our new oversized sunglasses and
·Start chopping the onions, garlic, garlic, carrot, celery, and rosemary…
·Find a gorgeous red Le Creuset casserole pot big enough for the lamb shanks and throw in some oil, and then brown the meat on all sides
·Then remove them from the pan to sit on the bench for a while to recover alone.
·Now add the garlic, carrot, celery, onions and rosemary with a pinch of salt and get them to sweat …which means let them just cook very happily and quietly until they are soft and moist and gorgeous: no sizzling or burning please. (The salt should stop that).
·Add the balsamic vinegar and allow it to reduce to a syrup. Yes, give it permission to reduce.
·Pour in the white wine and let it simmer for about 2 minutes. ( Pour another for yourself and let your self simmer too…)
·Add the anchovies, and then the tinned tomatoes, kept whole. Jamie says to shake the pan ….it seems to do the trick to mix it all
·Then get the lamb and pop them back in the fabulous jus. Bring to the boil, put on the lid and
·Then pop in the oven at 180 C for 1 1/2 - 2 hours, (Or leave on the stove) then remove the lid and cook for a further half an hour
·Hint: cook on the stove then you can bake the fabulously easy Soda bread (see FiFi Report #38)
.Now is a good time to make the mash too.
·Skim off any fat if you can be bothered and taste for seasoning. To serve throw in handfuls of roughly chopped fresh basil, marjoram or flat-leaf parsley.
·Then dollop huge spoonfuls of mash on the plate with the lamb shanks drizzled with jus over it.
Guests will swoon, men will propose, women will look at you in envy and you will be toasted as the chef du jour. is there anything better than that?