Okay, so if I didn't have a Boudoir Boutique, I would definitely have a restaurant, my friends and family call me an excellent cook, so I guess that makes me okay in the cooking department, so now and again, I'll post something special for you...
FRAGRANT LAMB SHANK
This is my most requested recipe with friends and family and this is my version, inspired by Nigella’s and Jamie Oliver’s recipes. It’s ideal for a big dinner party on a winters night. It has a distinctive Moroccan feel.
6 Tbsp Vegetable Oil
8 Lamb Shanks
8 Cloves Garlic
2 Tbsp Turmeric
2 Tsp Ground Ginger
2 Dried Chillis / ½ Tsp chilli flakes
4 Tsp Freshly Grated Nutmeg
6 Tbsp Honey
2 Tbsp Soy Sauce
6 Tbsp Marsala Wine
12 Tbsp Pink Lentils
2 Tins Chopped Tomatoes
Brown seasoned lamb shanks well in half the oil and set aside (don’t be hasty, you want a good colour on them, the caramelisation adds to the flavour).
Add the remaining oil and fry onions and garlic until soft adding salt to prevent the onions colouring too much.
Add Turmeric, Ginger, Chilli, Nutmeg, Salt and Black Pepper and cook for a couple of minutes.
Add Honey, Soy Sauce, Marsala Wine and chopped tomatoes and cook a couple of minutes.
Return lamb shanks to the pot and turn fully, coating in the gorgeous flavouring.
Cover with cold water and bring to a simmer, turn temperature down and simmer for 1 ½ to 2 hours or longer until lamb shanks are tender. Or cook gently in the oven for longer.
Add lentils and cook for a further 30 minutes.
Recommended Sides: Cous Cous or Parsnip and Potato Mash and Sweet Carrots
Recommended Dessert: Crème Brulee
Wear an apron, the turmeric in this recipe stains terribly if you splash yourself.
Allow 1 lamb shank per person if they are hungry men, woman could do half a shank so if doing for a ladies dinner, get the butcher to halve the shanks.
You can make this in the oven (covered) in fact a large roasting pan is perfect.
Whether cooking on the stove or in the oven, you will need to add water, don’t worry if it looks watery, the lentils will thicken it at the end, and the spices have more than enough flavour.