Lamb, Slow Cooked Shanks

Slow cooked lamb shanks  

When the weather is freezing, my need for red meat escalates accordingly. This time I didn’t want anything too heavy so I threw together the following recipe for lamb shanks cooked in the oven. Instead of using red wine, which I felt might overpower the dish, I opted for white wine and it worked very well.

While light in consistency, the sauce was quite intense in flavour. When I tasted it, I longed for some fresh French Bread to dip into it as it was delicious; I’d be completely happy with that on its own! The final dish? It’s rather hearty but perfect winter fare. I ate mine with creamy mashed potato because I am such a creature of habit while the Teen chose whole wheat pasta and both complimented it very nicely indeed. Other alternatives would be to serve it with green beans or flageolet beans instead of potatoes, rice or pasta.

The dish takes time to cook but we think it’s worth it.

Lamb Shanks

(Serves 4)

Ingredients
4 lamb shanks
1 large onion, chopped finely
6 large cloves of garlic, chopped finely
4 large carrots, diced
12 fluid ounces white wine
Tin of chopped tomatoes
4 fluid ounces good quality chicken stock
Bouquet garni
Salt and ground black pepper
Sunflower oil for frying

Method
1. Preheat the oven to 220C
2. Heat about 2 tablespoons of oil in a heavy casserole dish
3. Brown each of the lamb shanks, removing each from the dish when done and setting aside
4. Add another tablespoon of oil and when hot, add the onion
5. Cover with the lid and allow to soften for a couple of minutes
6. Add the garlic and cook for another few minutes
7. Mix in the carrots, coating them with the onion and garlic mix
8. After cooking these for a further two minutes, add the wine and bring to a gentle boil
9. Stir in the tomatoes and stock
10. Season with salt and pepper and tuck the bouquet garni into the sauce
11. Place the lamb shanks on top of the sauce and cover with the lid
12. Pop into the oven and after 10 minutes reduce the heat to 165
13. After 40 minutes, check the casserole and cover the meat with sauce
14. Return to the oven
15. After 1 hour and 45 minutes, remove the lid and allow the sauce to reduce down for 15 minutes
16. Replace the lid and let it stand for 15 minutes before serving with an accompaniment of your choice.

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Beef, Curry

Beef Curry with no substitutions!

photo (2)

Curry? While a firm favourite with many, it doesn’t seem ‘cultured’ enough for a dinner party. That’s what I thought but this recipe I tweaked from Hardeep Singh Kohli’s ‘Oxtail Curry’ is always well received. From the cook’s point of view, it’s perfect. Yes, there’s a bit of preparation and cooking at the start but once it’s in the oven, there’s about two hours free until serving. The dish is so rich, all that’s needed is Naan Bread or plain Basmati Rice.

What’s so good about this recipe? For me, it’s the spicing. When I read the recipe first, I found the measures a bit daunting. Everything else is a teaspoon of this and a half teaspoon of that where as this recipe calls for more robust flavouring. It all makes for a deliciously, deep-flavoured sauce. And there’s something about the spices chosen too – they all tend to be larder essentials so there’s no sourcing anything unusual in far away Asian Markets.

Meat? I made the original recipe with oxtail and it was totally sublime. Getting good quality, meaty and affordable, oxtail, however, is not always possible so I tried this with rib steak and it worked perfectly. This cut of steak is great for slow cooking and absorbs the flavour more effectively than other cuts.

The recipe is great as it is. I couldn’t resist experimenting but when I did, it never turned out as nice as the original. The sauce is very rich so I thought maybe I would use tinned tomatoes instead of passata to make it lighter. What a mistake! It was nice but it was not half as nice as when passata is used. I learnt my recipe.

This is Beef Curry with no substitutions!

Other praise for this recipe? Apart from the fact that it is all cooked in the same heavy casserole dish, it is gluten free, nut free and dairy free. Oh, and it’s even better the next day!

 

Beef Curry

Ingredients
2lbs rib steak, cut in equal chunks
4 tablespoons sunflower oil
1 tablespoon cumin seeds
2 star anise
4 cardamon pods, lightly bruised with the back of a knife
5 peppercorns
4 large red onions, finely chopped
5 garlic cloves, finely chopped
1 chilli, finely chopped (preferably a Scotch Bonnet)
1.5 inch piece ginger, grated
½ orange, 3 strips of pared zest and the juice
1 tablespoon tomato puree
1 tablespoon turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
11 fluid ounces passata
Salt and freshly ground black pepper
2 bay leaves
Serve with plain boiled Basmati rice

Method
1. Preheat the oven to 180C
2. Chop the onions, garlic and chilli as finely as possible
3. Grate the ginger
4. Heat the oil to a medium heat in a heavy casserole dish. Add the cumin seeds and allow to sizzle for a minute (be careful not to let them burn)
5. Add the star anise, cardamon pods and peppercorns, cooking for one minute
6. Reducing the heat, add the onion, ginger, chilli and garlic and cook until the onions start to become soft (about ten minutes)
7. Add the orange zest and continue to cook the onions for another ten minutes (or until they look carmelised)
8. Add the tomato puree and cook for 2 minutes
9. Add in the turmeric, garam masala and ground coriander and stir through the mix. At this point, add salt and ground black pepper (more can be added at the end)
10. Increasing the heat, add the meat chunks. Cook for about 3 minutes to brown the pieces
11. Add the passata and bring to a simmer. Include the bay leaves too
12. Place the lid on the casserole dish and ransfer to the oven, reducing the heat to 150C after about 10 minutes. Cook for one hour
13. Stir in the orange juice and allow to cook for another 30 minutes
14. Take the dish out and leave covered for another 20-30 minutes while the plain Basmati rice is cooking

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