Friday, July 22, 2011
Jamie Oliver's Spiced Lamb Shanks
My husband loves lamb shanks, they are his favourite food. I have many yummy recipes for cooking them and I don't think there can be any better winter food. Do you? I remembered this Jamie Oliver recipe from his very first book, "The Naked Chef". I had cooked it for friends a few years ago and wanted to try it again.
What a good choice. It was sooo delicious. The perfect heartwarming fare for a mid winters night.
While the recipe is one to rave about I must not proceed without mentioning the absolute star of the dish. Home grown organic lamb. Wow, my husband and I could not get over the difference in these lamb shanks from shanks that are usually bought at our local butcher. Plump and meaty and full of flavour. Each shank had way to much for meat one serving, however that didn't stop me from eating it all!
Thank-you Karen for your lovely gift of organic lamb. It was delicious.
Spiced Lamb Shanks
• 4 lamb shanks
• salt and pepper
• 1 teaspoon coriander seeds (crushed)
• 1 teaspoon dried chilli flakes
• 1 tablespoon rosemary leaves (finely chopped)
• 1 teaspoon dried oregano leaves
• 1 tablespoon plain flour
• 1 tablespoon olive oil
• 1 garlic clove (crushed)
• 2 onions (diced)
• 1 large carrot (diced)
• 6 sticks celery (diced)
• 2 tablespoons balsamic vinegar
• 3/4 cup white wine
• 6 anchovy fillets (chopped)
• 2 x 400 gram tins tomatoes (chopped)
• 1 handful parsley leaves (chopped)
Preheat oven to 180 degrees. In a small bowl, combine the salt, pepper, coriander seeds, chilli flakes, rosemary and oregano. Rub into the lamb, pressing it on well and dust with flour. Heat the oil in a heavy based casserole dish and brown the meat on all sides and set aside. Add the garlic, carrot, celery and onions to the pan and gently saute until softened. Add the balsamic vinegar and allow it to reduce to a syrup. pour in the wine and simmer for a further 2 minutes. Add the anchovies and tinned tomatoes. Stir well and return the lamb. Cover and bring to the boil. Place into the oven and cook for 1 1/2 hours. Remove the lid and cook for a further 1/2 hour. Skim off any fat and stir through the chopped parsley.