SPICED SLOW-COOKED LAMB SHANKS
This is one of the dishes I cooked on my first TV show, The Naked Chef, in 1999. It’s one of the cheapest and tastiest cuts of lamb. Cooked this way, the meat will just fall off the bone. Served with potato mash or couscous, it’s a wonderful dish.
Serves 4
4 lamb shanks
Sea salt and freshly ground black pepper
1tsp coriander seeds
1 small dried red chilli (or 2tsp chopped fresh chilli)
1tbsp fresh rosemary, chopped
1tsp dried marjoram or oregano
1tbsp flour
1tbsp olive oil
1 clove of garlic, finely chopped
1 large carrot, quartered and sliced
6 sticks of celery, peeled quartered and finely sliced
2 medium/large onions, quartered and finely chopped
2tbsp balsamic vinegar
170ml (6fl oz) dry white wine
6 anchovy fillets in oil
2 x 400g tins of plum tomatoes
1 handful of fresh basil, marjoram or flat-leaf parsley, roughly chopped
Preheat the oven to 180°C/fan 160°C/ gas 4. Season the lamb. Smash the coriander seeds and chilli and mix with the rosemary and marjoram. Roll the lamb in this mixture, then dust with the flour. Heat a casserole pan, add the oil, brown the meat on all sides, then remove from the pan. Add the garlic, carrot, celery, onions and a pinch of salt and sweat until softened. Add the balsamic and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes. Add the anchovies, then the tinned tomatoes. Shake the pan and return the lamb to it. Bring to the boil and simmer in the oven with the lid on for 1½ hours, then remove the lid and cook for a further 30 minutes. Skim off any fat and season to taste. Finally, stir in the fresh herbs. From The Naked Chef, by Jamie Oliver, Penguin Random House, €23.80. Photography: Jean Cazals