Lamb Shank Stew Recipe | Food

Date Published:: 09/10/2007

This Nigella recipe is taken from her popular Channel 4 series Nigella Bites, based on her popular book How To Eat.

Don't let the word stew put you off. Yes, I know it's crippled with connotations of school-dinner gristle and gluey-gravied mess, but the lamb shanks here are anything but that.

Of course, you could use shoulder, cut into greed-satisfying chunks, and it still wouldn't be compromise, but the bone in the shank gives such rounded richness of flavour and there's something so unpretentiously satisfying about the great meaty hunkiness of it on the plate.

Since supermarkets now routinely stock (or will order in) lamb shanks, and since they're both meaty and cheap, it makes sense to seek them out for this. As with all stews, this is even better made in advance and reheated; for me, this only makes things easier.The couscous, however, needs to be made last minute.

Serves 6

Ingredients

6 tbspns ground nut or vegetable oil
8 Lamb shanks
2 onions
4 cloves of garlic
sprinkling of salt
1 tbspn tumeric
1 tsp ground ginger
1 dried red chilli pepper, crumbled, or quarter teasp dried chilli flakes
2 tsps cinnamon
1/4 tsp freshly grated nutmeg
black pepper
3 tbspns honey
1 tbspn soy sauce
3 tbspns Marsala
6 tbspns red lentils
3 tbspns chopped pistachios, chopped blanched almonds or a mixture of both

Method: How to cook lamb shank stew

1.Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or whatever else you've got to hand to sit them in.

2.Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it catching.

3.Stir in the turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer gently for 1 to 1 and a half hours or until the meat is tender.

4. Add the red lentils and cook for about 20 minutes longer without a lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.

5.Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.