LAMB SHANKS WITH ALMONDS, CAPSICUMS AND HOMEMADE NOODLES

In the space of a decade, lamb shanks have gone from being a throwaway cheap eat to a bit of luxury. So, when you cook them, you want perfect results.

LAMB SHANKS WITH ALMONDS CAPSICUMS AND HOMEMADE NOODLES

Preparation time 10 mins Cooking time 3 hours Serves 4

4 large lamb shanks (or 8 small) 2 Tbsp ghee

2 brown onions, sliced

8 cloves garlic, sliced

6cm piece ginger, cut into

fine batons

1 cup dry sherry

2L chicken stock

1 Tbsp sweet paprika

2 tsp ground turmeric

1”/•2 cup currants

1 cup roasted capsicum, finely sliced 4 free-range eggs

1”/•2 cup milk

2 cups plain flour

Sea-salt flakes and freshly ground

black pepper, to season

1 bunch flat-leaf parsley, very finely

chopped

Toasted flaked almonds, to serve

STEP 1 Set a large heavy-based saucepan (with a lid) over medium heat. Fry shanks in ghee for 5 minutes, turning regularly, until very well browned. Set aside. Add onion, garlic and ginger and cook for 5 minutes. STEP 2 Pour in sherry, boil briefly, then add stock, spices and currants. Once simmering, return lamb, fit lid and cook for 1“/• hours. Mix in capsicum and cook 1 more hour. Remove lamb and keep warm, then boil sauce gently to thicken. STEP 3 Meanwhile, whisk eggs, milk and flour until smooth, then season with salt. Pour into a large-hole colander set over a saucepan of boiling salted water and press through. Once floating, scoop out and place in sauce. Add parsley, season with salt and pepper, then serve with lamb shanks sprinkled with almonds.