We like lamb shanks. I normally do them casseroled with a classic onion and red wine sauce, but I saw this recipe in the Waitrose magazine. It was in an article about steaming things, and to be honest I couldn't be farted running in and out of the kitchen checking on the steamer water for a couple of hours. So I did it slightly differently:
- 2 oz butter
- 1 tbsp olive oil
- 2 tsps coriander seed
- 2 tsps ground cumin
- Big pinch saffron threads
- 2 preserved lemons, cut into strips
- 1 tbsp garlic puree from a tube
- 2 lamb shanks (we had some small New Zealand ones)
Heat the butter and olive oil in an ovenproof casserole. When it's frothing, stir in the spices, lemons and garlic. Mix well and allow to cook down a bit until the fat is impregnated with the flavours. Don't let it burn, though. Put the meat in, turning a couple of times and making sure it's well coated with the spices. Put in a low oven, Gas Mark 3 or thereabouts, for a couple of hours, longer if you like, turning occasionally.
We ate them with a steamed cauliflower, which was lovely coated with the lemony garlicky buttery sauce. The original recipe suggested serving it with a herby couscous, and that would be yummy too. It's very rich, and a gorgeous winter evening dinner.