Sunday, 12 April 2015

Slow Cooked Lamb Shanks with baby veg, Spring cabbage and Champ- Borough Market Commission

The Borough Market team have recently commissioned me to write and produce an Easter blog post and recipe inspired by Easter produce at the market. If you'd like to see the original, follow the links below:


Easter Parade Blog post:

Serves 6

Lamb shanks are surely one of the simplest things to cook; it’s very hard to go wrong and near impossible to over cook them. I don’t think I've ever met a meat eater who doesn't like a lamb shank. I've actually heard children refer to them as ‘those yummy lamb lollipops’ which is about right actually, as they are sweet, sticky and delicious when cooked for a nice long time.
Ask one of the Market’s butchers to French trim the shanks if you like - this just makes them look a little daintier if it’s a special occasion. You can make the lamb and champ in advance and just re-heat on the day. Like most slow-cooked recipes, it just gets better with age as the juices permeate the meat, giving it more flavour.

6 lamb shanks
2 tbsp flour
3 onions, chopped finely
3 cloves garlic, peeled and smashed
Bunch of baby carrots, scrubbed.
Bunch of baby leeks, washed
3 sticks celery, washed and chopped
500ml chicken or lamb stock
500ml dry white wine
2 bay leaves
5 sprigs thyme, washed
1 handful of parsley, washed and chopped
Freshly ground salt and pepper

1.5 kg Maris Piper potatoes, peeled and cut into chunks
85g butter
300ml milk
Large bunch of spring onions, finely chopped

Spring cabbage:
1 large spring cabbage, washed and broken into leaves
Zest of 1 lemon
Juice of half a lemon
2 tbsp olive oil

Mint sauce:
Big bunch of mint, washed and finely chopped
8 tbsp white wine vinegar
8 tbsp hot water
2 tbsp light brown sugar


Preheat the oven to 160C. Season the lamb shanks generously with salt and pepper and dust with the flour.

Add a glug of olive oil to a large oven-proof saucepan over a medium-high heat. When it’s hot, add your lamb shanks in batches - two or three at a time to avoid over-crowding the pan.
Cook till golden brown on all sides. Transfer the lamb shanks to a bowl and leave to one side.

To the same saucepan, add your veg and stir. Cook for approximately 10-15 minutes, stirring to prevent any sticking, until it starts to soften. Pour in the stock and white wine, add the thyme and bay leaves and bring to the boil.

Return your lamb shanks to the pan, place the lid on and transfer to the oven. Cook for about 3 hours, turning the shanks every hour or so, until the meat is tender and can be easily pulled from the bone.

20 minutes before serving, remove the lamb shanks to a plate, cover with tinfoil, and leave to rest in a warm oven.

Return the saucepan to the hob over a medium heat. Add any seasoning needed to the sauce, and then add the parsley, reserving some for garnish right at the end.

Return the meat to the sauce and serve as it is or in a serving dish, with the parsley strewn over it.


Boil the potatoes in salted water till soft (15- 20 mins). Mash them with the butter, then stir the milk in gradually over a low-medium heat until you get the desired consistency. Add the spring onions and then season to taste.

Spring cabbage

Steam the cabbage until just tender, drain and place in a large bowl. Mix all the other ingredients in a jar along with salt and pepper, and pour over the hot cabbage. Toss through and serve.

Mint sauce

Mix all the ingredients in a bowl to taste.

No comments:

Post a Comment