Braised lamb shanks

A key part of this recipe is to ensure the casserole pan is sufficiently full so that the lamb shanks don’t dry out. I use a casserole pan that is a couple of inches wider than the length of the lamb shank, and the contents usually fill the pan to a couple of inches from the top, with the liquid just about covering the lamb shanks.

Ingredients

  • Lamb shank, 2
  • Chicken stock, 500ml
  • Red wine, 500ml
  • Carrots, 2, scrubbed, cut into into ½ inch cubes
  • Celery, 3 ribs, diced
  • Onion, 1, diced
  • Garlic, 2 cloves, minced
  • Tomato purée, 1 tbsp
  • Fresh thyme, handful, tied up
  • Bay leaf, 1
  • Worcester sauce, 1 tbsp
  • Baking paper
  • Salt + pepper

Instructions

  1. Take a heavy-lidded casserole pan, add a touch of oil and brown the lamb shanks, then remove from the pan and set aside.
  2. Add the garlic, onion, carrots and celery and cook on a medium heat until the onion goes translucent.
  3. Add the tomato purée and cook for a further few minutes.
  4. Add the stock, red wine, Worcester sauce, thyme and bay leaves and stir well, then bring the pan to a slow simmer.
  5. Add the lamb shanks and season well with salt and pepper.
  6. Place a piece of baking paper on top of the pan, then place the lid on top of the baking paper to seal.
  7. Cook in the oven at 170°C for 2 hours, or until the lamb is almost fall-apart tender.
  8. Gently remove the lamb shanks from the pan, wrap in foil to keep warm and set aside.
  9. Take a fresh pan and pass the sauce through a sieve, using a large spoon to press all the sauce out. Discard the contents of the sieve.
  10. Using a fresh pan and sieve, strain the contents of the casserole pan. Use a large spoon to press all the sauce out. Discard the contents of the sieve.
  11. If you like, you can reduce the sauce to preference.

Slow roasted leg of goat

You can use this for lamb, mutton or goat.

Ingredients

  • Goat leg, ~3kg
  • Natural yoghurt, 500g
  • Olive oil, 2 tbsp
  • Cumin, 1 tbsp
  • Sumac, 1 tbsp
  • Chilli flakes (or chilli powder), 1 tbsp
  • Ginger, 2 inches, peeled and grated
  • Garlic, 1 bulb, bashed up in a pestle and mortar
  • Coriander, good handful, chopped fine
  • Parsley, good handful, chopped fine
  • Lemon, 2, juiced
  • Salt + pepper

Instructions

  1. Take a large bowl and add the yoghurt, olive oil, cumin, sumac, chilli flakes, ginger, garlic, coriander, parsley and lemon juice. Season generously with salt and pepper then stir well!
  2. Overlap a couple of pieces of cling film on your worktop, large enough to place your goat leg on with room to spare.
  3. Take out your goat leg, pat dry then place in the middle of the cling film.
  4. Pour the marinade over the goat leg. Use your hands to rub the marinade into goat leg, taking care to get the marinade into all the nooks and crannies.
  5. Carefully take in the sides of the cling film and fold over the goat leg. Take some more cling film and wrap the goat leg tight.
  6. Pop in the fridge to marinate overnight.
  7. Take the goat leg out the fridge and allow to come to room temperature.
  8. Remove the cling film and place the goat leg in a deep roasting tray (squeeze out any remaining marinade from the cling film into the roasting tray!).
  9. Cut a piece of baking paper for the inside of the roasting tray, and place on top of the goat leg.
  10. Cover the roasting tray with 4 layers of tin foil, ensuring the tray is well sealed.
  11. Cook for 6 hours at 140℃.

Tandoori masala lamb chops

These tandoori masala lamb chops are particularly good when grilled over an open fire.

Ingredients

  • Barnsley lamb chops, 2, ~400g
  • Tandoori masala1, ~2 tbsp
  • Natural yoghurt, ~350g
  • Harissa, 1 tsp
  • Lemon, ½, juiced
  • Extra virgin olive oil, 1 tsp
  • Black pepper

Instructions

  1. Take a bowl and add the yoghurt, harissa, lemon juice, extra virgin olive oil and black pepper and stir well.
  2. Add a little of the tandoori masala, stir well then taste and repeat. I find it’s about right when the marinade starts to taste a little too salty, but be careful not to go overboard.
  3. Pop in the fridge to marinate (ideally the night before, or the morning of the day you want to cook).
  4. Cook on a hot grill, a couple of minutes either side!
Tag: lamb