Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing
- 2 tbsp groundnut oil
- 4 lamb shanks, about 350g each
- 2 onions, halved and cut into half moons
- 2 tbsp finely chopped fresh root ginger
- 3 garlic cloves, finely sliced
- 2 red chillies, both deseeded, one chopped and one thinly sliced
- 1 tbsp soft brown sugar, plus 1 tsp
- 3 star anise
- 2 lemongrass stalks, tough outer leaves removed, then bruised
- 1.2l lamb stock
- 1½ tbsp tomato purée
- 4 sweet potatoes, peeled and cut into big chunks
- 2 tbsp fish sauce
- juice 2 limes
- big handful mint leaves, torn
- handful basil leaves
MethodHeat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
- 1 tbsp olive oil
- 4 lamb shanks
- large knob of butter
- 2 large onions, halved then cut into wedges
- 4 garlic cloves, crushed
- 4 strips zest from 1 unwaxed lemon, plus the juice
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cumin
- good pinch of saffron strands (optional)
- 1 heaped tbsp tomato purée
- 1 tbsp clear honey
- 400ml good lamb or beef stock
- 2 quinces, peeled, quartered and cored
- Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
- Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they’re turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
- Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
- Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.
- 1 tablespoon vegetable oil
- 3 - 3 1/2 pounds meaty Lamb Shanks or meaty Beef shank crosscuts
- 4 carrots, cut into 1/2-inch slices (2 cups)
- 3 stalks celery, cut into 1/2-inch slices (1-1/2 cups)
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 14 ounce can chicken broth
- 1 cup regular barley
- 1/2 cup chopped onion (1 medium)
- 1/3 cup water
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar (optional)
- Snipped fresh rosemary (optional)
- In a large skillet heat oil over medium heat. Cook meat in hot oil until brown on all sides; drain fat.
- In a 5- to 6-quart slow cooker combine carrots, celery, tomatoes, broth, barley, onion, the water, and pepper. Add meat to cooker.
- Cover and cook on low-heat setting for 7 to 9 hours (do not use high-heat setting) or until lamb pulls easily from bones and barley is tender.
- Remove meat from slow cooker; transfer to a serving platter. Skim off fat from vegetable-barley mixture. If desired, stir in vinegar. Serve with lamb. Id desired, top each serving with fresh snipped rosemary.
"Sweet potatoes with orange and bourbon. I use 1/2 cup sugar but if you prefer candied sweet potatoes, use the whole cup. Orange juice can be substituted for the bourbon if you are serving to small children."
- Boil sweet potatoes until tender.
- Peel and mash until more or less lumpless. Add brown sugar, orange juice and rind, bourbon, butter or margarine, and pumpkin pie spice. Mix well. Spread in shallow dish (10 inch deep dish pie plate works well).
- Bake 30 minutes in a 350 degree F (175 degrees C) oven. Top with marshmallows and broil very briefly.