Spiced slow-cooked lamb shanks

Name: Spiced slow-cooked lamb shanks
Yield: 4
Ingredients: 4 lamb shanks; 1 teaspoon coriander seeds; 1 small dried red chilli (or 2 teaspoons chopped fresh chilli); 1 tablespoon chopped fresh rosemary leaves; 1 teaspoon dried marjoram or oregano; 1 tablespoon plain flour; 1 tablespoon olive oil; 1 clove of garlic, peeled and finely chopped; 1 large carrot, peeled, quartered and finely sliced; 6 sticks of celery, quartered and finely sliced; 2 medium/large onions, quartered and finely chopped; 2 tablespoons balsamic vinegar; 170ml dry white wine; 6 anchovy fillets in oil; 2 × 400g tins of quality plum tomatoes; 1 handful of fresh basil, marjoram or flat-leaf parsley, leaves picked and roughly chopped

Not Too Tricky

serves 4

About the recipe

This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with mashed potato, polenta, couscous or rice, it is a wonderful dish.

The Naked Chef, p116

nutrition per serving

Calories

27%

Fat

35%

Saturates

42%

Sugars

21%

Salt

62%

Protein

92%

Carbs

10%

Fibre

of an adult’s reference intake

Recipe From

The Naked Chef

By Jamie Oliver

BUY THE BOOK

Ingredients

4 lamb shanks

1 teaspoon coriander seeds

1 small dried red chilli (or 2 teaspoons chopped fresh chilli)

1 tablespoon chopped fresh rosemary leaves

1 teaspoon dried marjoram or oregano

1 tablespoon plain flour

1 tablespoon olive oil

1 clove of garlic, peeled and finely chopped

1 large carrot, peeled, quartered and finely sliced

6 sticks of celery, quartered and finely sliced

2 medium/large onions, quartered and finely chopped

2 tablespoons balsamic vinegar

170ml dry white wine

6 anchovy fillets in oil

2 × 400g tins of quality plum tomatoes

1 handful of fresh basil, marjoram or flat-leaf parsley, leaves picked and roughly chopped

Method

Find the recipe!

For the full recipe, head to page 116 of The Naked Chef.

Tags

The Naked Chef Lamb Polenta Carrot Tomato

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