This is one of the most pleasing dishes. Except from a brief 15 minutes of work at the beginning this dish is effortless. The lamb is mouth-wateringly tender and whatsmore the sauce the lamb is cooked in can be frozen (if you don’t eat it all) and served with lamb (maybe roast lamb??) on another occasion. It really is fantastic! You can even put this in a slow cooker on a morning and it will be ready when you get in from work!
It was a Jamie recipe ive tweaked, he originally called for all the spices to be added to the lamb before sealing but I find they burn and fall off. I’ve added them after and I think the flavour is just as good.
I like to serve this with mashed potatoes or tabouleh. It really needs something to soak up the juices of the meat.
I like to serve this with mashed potatoes or tabouleh. It really needs something to soak up the juices of the meat.
Ingredients
Serves 2
2 shanks of lamb
sea salt freshly ground black pepper
1 tsp coriander seeds
1 small dried red chilli
1 tsp dried oregano
1 tbsp olive oil
3 cloves of garlic, finely chopped
1 large carrot, finely diced
3 sticks celery, quartered, finely diced
1 large onion, finely chopped
1 tbsp fresh rosemary
2 tbsp balsamic vinegar
200 ml dry white wine
6 anchovy, fillets
1 x 400g tins of plum tomatoes or chopped
1 handful fresh basil or flat leaf parsley, roughly, chopped (optional)
Method
Season the lamb with sea salt and freshly ground black pepper.
Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan.
Meanwhile, smash up the coriander seeds and dried chilli and mix with the dried oregano. Roll the lamb in this mixture, pressing it in well.
Serves 2
2 shanks of lamb
sea salt freshly ground black pepper
1 tsp coriander seeds
1 small dried red chilli
1 tsp dried oregano
1 tbsp olive oil
3 cloves of garlic, finely chopped
1 large carrot, finely diced
3 sticks celery, quartered, finely diced
1 large onion, finely chopped
1 tbsp fresh rosemary
2 tbsp balsamic vinegar
200 ml dry white wine
6 anchovy, fillets
1 x 400g tins of plum tomatoes or chopped
1 handful fresh basil or flat leaf parsley, roughly, chopped (optional)
Method
Season the lamb with sea salt and freshly ground black pepper.
Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan.
Meanwhile, smash up the coriander seeds and dried chilli and mix with the dried oregano. Roll the lamb in this mixture, pressing it in well.
Set the lamb to one side.
Add the garlic, carrot, celery, onions the chopped rosemary with a pinch of salt to the pan and sweat them until softened. This should take around 10 minutes on a medium low heat.
Add the balsamic vinegar and allow it to reduce to syrup.
Pour in the white wine and allow to simmer for 2 minutes.
Add the anchovies and then add the tinned tomatoes.
Return the lamb to the pan and stir. Adding a little water if the lamb shanks are exposed more than half (they need to be almost covered with liquid)
Bring to the boil, put on the lid and simmer in the oven at gas mark 3 (150) for 3 hours.
Skim off any fat and taste for seasoning.
Finally, stir in a handful of roughly chopped flat-leaf parsley.
Add the garlic, carrot, celery, onions the chopped rosemary with a pinch of salt to the pan and sweat them until softened. This should take around 10 minutes on a medium low heat.
Add the balsamic vinegar and allow it to reduce to syrup.
Pour in the white wine and allow to simmer for 2 minutes.
Add the anchovies and then add the tinned tomatoes.
Return the lamb to the pan and stir. Adding a little water if the lamb shanks are exposed more than half (they need to be almost covered with liquid)
Bring to the boil, put on the lid and simmer in the oven at gas mark 3 (150) for 3 hours.
Skim off any fat and taste for seasoning.
Finally, stir in a handful of roughly chopped flat-leaf parsley.
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