Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
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About the recipe
This dish is inspired by our Scottish brothers and sisters using the incredible spices found in haggis. Slow-cooked tender lamb shanks with a kick of marmalade and whisky, on a bed of creamy barley risotto. You will love it.
Recipe From
6 lamb shanks (roughly 400g each), French-trimmed (ask your butcher to do this for you)
4 rashers of higher-welfare smoked streaky bacon
olive oil
1 onion
1 red onion
1 swede (800g)
2 carrots
2 sticks of celery
10 allspice berries
2 teaspoons black peppercorns
5 cloves
½ a nutmeg, for grating
100ml Scotch whisky
1 tablespoon marmalade
1 heaped tablespoon flour
1 litre organic beef stock
2 fresh bay leaves
RISOTTO
2 leeks
1 knob of butter (20g)
450g pearl barley
1.5 litres good chicken stock
350ml semi-skimmed milk
60g mature Cheddar cheese
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