SPICED SLOW-COOKED LAMB SHANKS

The Irish Mail on Sunday - - THE VERY BEST OF THE TV CHEFS -

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

Jamie in his Naked Chef days

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