beautiful lamb shanks

beautiful lamb shanks

main courses | serves 4

ingredients

• 2–3 smoked ancho chillies
• Large handful of raisins
• 285ml apple juice
• 4 lamb shanks
• Olive oil
• 3 medium red onions, finely chopped
• 8 garlic cloves, finely sliced
• 2–3 fresh red chillies of your choice, halved and deseeded
• 1 heaped tsp smoked paprika
• A few fresh bay leaves
3–4 rosemary sprigs
• 1 x 400g tin tomatoes
750ml chicken stock or water
• A dash of red wine vinegar
• Sliced red chillies and sliced garlic (optional)


This is a killer dinner! Rehydrating dried chillies in apple juice with raisins releases their heat and infuses them with a sticky sweetness that goes insanely well with lamb.

1. Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl then set aside. Put the lamb shanks in a roasting tray then rub all over with olive oil, sea salt and black pepper. Bang them in the oven for 20 minutes and, as they’re browning, get a casserole pan that will fit the shanks quite snugly – about 24cm in diameter and 10cm deep. Put it on a medium heat and add a lug of olive oil. Devote about 10 minutes to sweating off the onions, garlic, fresh chilli, smoked paprika, bay leaves and rosemary.
2. Once the onions have softened, put the rehydrated chillies and raisins into a food processor or liquidiser, along with any leftover apple juice, then blitz (feel free to sneak in a swig of red wine or bourbon here!) until you’ve got a paste. Stir this into your onions.
3. Take your shanks out of the oven and turn the temperature down to 140C/gas 1–1½. Add them to the casserole pan along with your tinned tomatoes and water or stock. Stir everything together, cover and put in the oven to stew for about 2½–3 hours. Top up with water or stock as you go. Once the meat is falling off the bone and the sauce is thick, take it out of the oven, have a taste and season with salt and pepper and a dash of vinegar. To give it a kick up the backside I like to finely chop up a garlic clove and a little fresh chilli then mash them with a pinch of salt and stir it through for an extra punch. Serve with steamed greens, mash, flatbread – whatever you fancy.


Recipe by Jamie Oliver, Photography by David Loftus

asparagus, mint and lemon risotto

© David Loftus

asparagus, mint and lemon risotto

http://www.jamieoliver.com/recipes/risotto/asparagus-mint-and-lemon-risotto
main courses | serves 8

ingredients

for the risotto:
• 1 litre/1¾ pints vegetable or chicken stock
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, trimmed and finely chopped
• 600g/1lb 6oz risotto rice
• 250ml/9fl oz vermouth or dry white wine

• 2 bunches of asparagus, woody ends removed and discarded
• 700ml/1¼ pints hot vegetable or chicken stock
• 100g/3½oz butter
• 1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating
• a bunch of fresh mint, leaves picked and finely chopped
• zest and juice of 2 lemons
• sea salt and freshly ground black pepper
• extra virgin olive oil

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions then reduce your Parmesan by half.)

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.

Stage 1: Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.

Stage 2: Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.

Stage 3: Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.

Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.