This is a slight variation on a Jamie Oliver recipe that Simon made last week. The sauce was unbelievably tasty and the meat could be eaten with a spoon – so very tender. The combination of sweet raisins and apple juice, the smokiness of the paprika and the heat of the chilli resulted in the most amazing sauce. We cooked it down at the end as it was still quite thin and it worked a treat and became beautifully thick and rich.
Served with potato and pea mash and some garlic bread – this was a real treat and we will be eating this dish a lot throughout the winter…
The left over sauce was popped in the freezer for later. Last night Simon defrosted it and added some plump poached, sliced and pan fried good quality sausages to the mixture and served it over penne noodles – awesome!
1 teaspoon of chilli powder
Large handful of raisins
285ml apple juice
4 lamb shanks
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
Preheat your oven to 250c
Put the 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, chilli powder, fresh chilli, smoked paprika, bay leaves and rosemary.
Once the onions have softened, put the rehydrated raisins into a food processor or Ninja, along with any leftover apple juice, then blitz until you’ve got a thicker liquid. Stir this into your onions.
Take your shanks out of the oven and turn the temperature down to 140C
Add them to the casserole pan along with your tinned tomatoes and water or stock to just cover.
Stir everything together, cover and put in the oven to slowly stew for about 2½–3 hours.
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
Take the meat out and if the sauce is too soupy, simmer briskly for about ½ an hour to cook down into a luscious sauce.
Put the meat back in to coat with the sauce and bring back up to temperature
Serve with mash or noodles
Bon Appetit! 🙂