Tender Glazed Lamb Shanks
An impressive dish, but easy to make
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
Ingredients
4 lamb shanks - roughly 400g (14oz) each
1 bulb of garlic
6 mixed-colour peppers
1 lemon
800g (1lb 12oz) baby new potatoes
8 black olives, stone in
1 tsp runny honey
half bunch of flat-leaf parsley – 15g (3/4oz)
Method
Preheat the oven to 180ËšC/350ËšF/Gas Mark 4.
Place a large deep casserole pan on a high heat. Season the lamb shanks with a pinch of sea salt and black pepper, then fry in 1 tablespoon of olive oil, turning until browned all over.
Meanwhile, halve the unpeeled garlic bulb across the middle and tear up the peppers into big chunks, discarding the seeds and stalks. Add both to the pan, then use a speed-peeler to add the lemon peel in strips.
Go in with the potatoes, halving any larger ones, then squash, de-stone and add the olives, also stirring in a splash of liquor from their jar.
Mix together well, cover, then transfer to the oven for 1 hour. Mix up again, and cook uncovered for another hour, or until the lamb is tender.
Remove from the oven. Mash the soft garlic cloves into the stew, discarding the skins, then season to perfection with salt, pepper and a thimble of red wine vinegar. Brush the honey over the lamb, then pick over the parsley leaves and serve.
