Tuesday, November 27

The Lamb Shank Recipe {by J.Oliver}

Here I am wondering what to cook for dinner tonight and remembering the delicious lamb shanks I cooked two weeks ago. I also remembered that I had promised to share the recipe here on the blog since i couldn't find the link on Jamie Oliver's website.

I found it in his 2010/ 11 recipe yearbook {I'd call it a mook though} that we had purchased in Sydney last year. I am not the one cooking lamb at home usually, but we had the shanks in the freezer, and well, lamb IS my favorite meat after all.


Serves 8

Olive oil
2 large leeks, trimmed and chopped
2 celery sticks, chopped
1 tsp each cumin & caraway seeds (I used safran instead)
1 tbsp smoked paprika
A few sprigs of mint, leaves picked and finely chopped
8 lamb shanks
A bottle of good quality white wine
1 garlic head, broken into cloves, unpeeled
1 dried red chilli, crumbled
A small bunch of thyme

1. Get your largest saucepan with a lid on a medium heat. Add a good splash of oil and sauté the leeks and celery for 10mins, until soft.
2. Bash the caraway and cumin seeds in a pestle and mortar, then add the paprika, mint, sea salt and pepper and a tiny splash of oil. Mix it up well, then rub over the lamb shanks before placing snugly in the pan with the leeks and celery.
3. Pour over the wine, throw in the garlic gloves, the chill and the sprigs of thyme. The shanks should be almost covered - if they aren't, top up with some stock or water. Bring the liquid to a simmer, then cover and cook gently for two and a half to three hours, until the meat is soft and succulent and falls off the bone.
If there is a lot of liquid left, remove the lid and simmer for the last 1/2 hour or till the sauce thickens.

Et voila!

It was delicious and I highly recommend this recipe. I personally added some potatoes directly in the pot, but JO recommends roast potatoes with this dish.

Bon appétit!

Source: Recipe from the Recipe Yearbook 2012/11 by Jamie Oliver
Photos by Etincelle Creative Studio


Related Posts Plugin for WordPress, Blogger...