A lamb dish created by Phil Vickery in Looe
Ingredients
Before you start...
This recipe requires dried chickpeas which need to soak for many hours before using.
- 4 lamb shanks, bone trimmed and cleaned
- 2 chorizo cooking sausages
- 2 small pieces of pork belly, rind removed
- 2 carrots, peeled and cut into 2 inch pieces
- 2 onions, roughly chopped
- 1 head of garlic, cut horizontally in half
- 1 small bunch of thyme
- 3 sprigs of rosemary
- 1 tbsp paprika
- 300 g10½ oz dried chickpeas, soaked overnight or a few hours in hot water
- 300 ml10½ fl oz white wine
- 300 ml10½ fl oz chicken stock
- 1 tbsp sugar
- A small bunch of flat leaf parsley
- Olive oil
For the mash:
- 1 kg2¼ lb potatoes
- 150 ml5¼ fl oz double cream
- 80 g2¾ oz butter
- Sea salt and black pepper
Method: How to make Slow cooked lamb shanks
Preheat the oven to 150C/Gas 2.
Heat a couple of tablespoons of olive oil in a large casserole dish. Season the lamb shanks then add them to the pan and cook over a high heat until brown all over. Remove them from the pan, then add in the chorizo sausages. Brown these on both sides, then remove these too. Repeat with the belly pork.
Turn the heat down, then add the carrots, onion, garlic and herbs to the pan. Cook gently until the start to soften, then stir in the paprika and cook for a few more minutes.
Return the lamb shanks and sausages to the pan. Drain the soaked chickpeas and pour these into the casserole dish too. Add the wine, stock and sugar, bring up to the boil and season well.
Cover the casserole with a tight fitting lid, then place in the oven and cook for 2 ½ -3 hrs.
Peel the potatoes and cut into even sized chunks. Boil in salted water until cooked through, then drain well. Pass the potatoes through a ricer, then stir in the butter and cream. Season.
When the lamb is cooked, remove form the oven and let it sit, lid on, for 10 minutes. Skim off any excess fat from the surface of the sauce, then roughly chop a good handful of flat leaf parsley and stir through the casserole. Serve in generous portions with lots of creamy mashed potato.
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