Lamb shanks with dill, turmeric and chilli

Recipe by:

This is a handy way to cook lamb for just one or two people without the faff of roasting a whole shoulder or leg. Just adjust the marinade accordingly.

Lamb shanks with dill, turmeric and chilli

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

180

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 200°C.

  2. Put all the marinade ingredients into a mixing bowl and combine together well. You can also put this in a blender if you prefer.

  3. Lightly score the skin of the lamb shanks using a small sharp knife in a criss-cross pattern, spaced 2.5cm apart. Rub the marinade all over the lamb, muttering, ‘It puts the turmeric on its skin or else it gets the hose again’ as you do.

  4. Place the lamb shanks in a baking dish, casserole or a dish that you can cover tightly with tin foil. You need them to be well covered as they cook. Add the beef stock to the bottom of the dish or casserole and cover securely with the foil and/or a lid.

  5. Roast the shanks in the oven for 1 hour, then reduce the temperature to 160°C and cook for a further 2 hours. If you want to nip off to the pub for a while, turn the oven down to 110°C and cook for 3 hours.

  6. When you’re ready to serve, give the lamb a final dressing with the lemon juice and scatter the dill, mint, pistachios and reserved chilli on top.

    And For Mains is available now (€40) in-store at Michaels Mount Merrion, Little Mikes and Higgins Family Butcher, Sutton. For online and corporate orders, see www.andformains.ie

Ingredients

  • 2 hind lamb shanks

  • 300ml beef stock

  • For the marinade:

  • 4 garlic cloves, minced

  • 2 medium-heat fresh long red chillies, thinly sliced (reserve some for garnish)

  • 1 x 5cm cube of ginger, peeled and finely grated

  • 80ml vegetable oil

  • 2 tbsp ground turmeric

  • 2 heaped tbsp chopped fresh dill

  • 2 tbsp fenugreek seeds

  • 2 tbsp crushed hazelnuts

  • 1 tbsp finely chopped fresh mint

  • 4 good pinches of fine sea salt

  • 2 good cracks of freshly ground black pepper

  • To garnish:

  • Juice of 1 lemon

  • 1 tbsp chopped fresh dill

  • 1 tbsp finely chopped fresh mint

  • A handful of pistachios, shelled and roughly chopped

Method

  1. Preheat the oven to 200°C.

  2. Put all the marinade ingredients into a mixing bowl and combine together well. You can also put this in a blender if you prefer.

  3. Lightly score the skin of the lamb shanks using a small sharp knife in a criss-cross pattern, spaced 2.5cm apart. Rub the marinade all over the lamb, muttering, ‘It puts the turmeric on its skin or else it gets the hose again’ as you do.

  4. Place the lamb shanks in a baking dish, casserole or a dish that you can cover tightly with tin foil. You need them to be well covered as they cook. Add the beef stock to the bottom of the dish or casserole and cover securely with the foil and/or a lid.

  5. Roast the shanks in the oven for 1 hour, then reduce the temperature to 160°C and cook for a further 2 hours. If you want to nip off to the pub for a while, turn the oven down to 110°C and cook for 3 hours.

  6. When you’re ready to serve, give the lamb a final dressing with the lemon juice and scatter the dill, mint, pistachios and reserved chilli on top.

    And For Mains is available now (€40) in-store at Michaels Mount Merrion, Little Mikes and Higgins Family Butcher, Sutton. For online and corporate orders, see www.andformains.ie

Execution Time: 0.336 s