SLOW COOKED LAMB SHANKS SCATTERED WITH ROAST ALMOND PARSLEY AND LEMON GREMOLATA.
Ingredients
4 trimmed lamb shanks preferably free range or organic. Alternatively you could use 1kg of lamb leg cut into large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves of garlic cut in half, green central shoot discarded and finely chopped
1 small dried chilli crushed
3 sprigs of rosemary picked and roughly chopped
6 Ripe plum tomatoes
2 large onions finely chopped
4 strips of orange zest
2 fresh Bay leaves
100ml red wine
1 teaspoon of brown sugar
500ml water
GREMOLATA
100g blanched skinless almonds
2 cloves of garlic
Half a bunch of flat leaf parsley picked
Zest of 2 lemons
Description
Gremolata is fresh and vibrant, herb garnish that is scattered over the top of a dish right at the end before serving. With yellow, white and green colours contrasting with the cooked juicy meat. It provides a great bite to the palate and freshness to the eye. This slow cooked meat dish can be made with lamb, pork, beef or chicken pieces. The combination of flavourings gives a rich complex depth to the taste.
Make this dish well in advance to allow the flavours to mellow and blend and improve. Then simply reheat when ready to serve
Method
Preheat the oven to 180° C/350°F/Gas mark 4
Season the meat well with salt and freshly ground black pepper
heat a little oil in an oven proof pan and brown the meat for 3-4 minutes on all sides then remove from the heat. Chop the garlic, crushed chilli and rosemary together.
Cut the tomatoes in half and with skin side in your hand grate the flesh on a cheese grater to form a rough tomato pulp. The skin remains in your hand.
Pour off any excess fat. Return the pan to the heat with a little oil. Add the chilli, garlic and rosemary fry until fragrant and aromatic. Add the onion and cook until softened. Add the orange zest and the bay leave and season with salt and freshly ground black pepper. Return the shanks to the pan with the sugar, the tomato, wine and water.
Cover and simmer on the stovetop. Then transfer to the oven for a further 1 1/2 hours, basting regularly until the meat is tender and falling off the bone.
Check the seasoning before serving. .
GREMOLATA
Roast the almonds till golden brown, about 4 minutes. Finely chop the garlic with the lemon zest. When cooled, roughly chop the nuts, and combine.
Roughly chop the flat leaf parsley (do not chop until ready to serve.) Add the parsley and scatter over the cooked lamb - it gives an edge both to eye and the taste buds.
Categories
Lamb/Mutton/Hogget
Braised Dishes
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