Essential Winter Recipes

As our Essential Winter Cookery Course draws to a close this week, we look back to one of our favourite new recipes, Slow Cooked Lamb Shanks served with Harissa & Maple Roasted Carrots and Winter Slaw Pears & Pumpkin Seeds. Our 1 Week Essential course teaches you the basics of classical cooking, along with a concise discovery of cooking methods and techniques, through wholesome, warming dishes, which will keep you going through the winter months.


Slow Cooked Lamb Shanks

6 small lamb shanks (unbroken)

Plain flour for dusting

Sea salt and freshly ground black pepper

2 tbsp olive oil 6 red onions, peeled
and finely sliced

2 sprigs rosemary, leaves chopped

4 garlic cloves, peeled and chopped

175ml (6floz) balsamic vinegar

300ml (10floz) red wine



Preheat the oven to 200C/ 400F/ Gas 6 (or cook on top of the stove).

1. Dust the lamb shanks with seasoned flour.

2. In a heavy bottomed saucepan with a lid, heat the oil and brown the shanks on all sides then remove. Lower the heat, add the onions and cook for 10-15 minutes until golden brown.

3. Add the rosemary and garlic and cook for another couple of minutes. Raise the heat and add the balsamic vinegar and the wine. Reduce for a couple of minutes.

4. Return the shanks to the pan, reduce the heat and cover with a piece of moistened greaseproof paper and the lid. Cook in the oven for about 2-2½ hours, or alternatively on  top of the stove.

5. Check the shanks from time to time, basting with the juices or adding more wine if they look too dry. Serve whole, with the juices.


Winter Slaw Pears & Pumpkin Seeds

Serves 4

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

30ml fresh blood orange or regular orange juice

30ml olive oil

1 tablespoon sherry vinegar

l half teaspoon Dijon mustard

l Sea salt, freshly ground pepper

200g brussels sprouts

1 firm but ripe pears, cut into quarters, cored, thinly sliced

100g cooked beetroot, thinly sliced

l half head radicchio leaves, torn if large

25g unsalted, roasted pumpkin seeds



1. Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.

2. Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves.

3. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper.

4. Serve slaw topped with pumpkin seeds.


Harissa & Maple Roasted Carrots

Serves 4

1 garlic clove, finely grated

25ml olive oil

25ml pure maple syrup

2 tsp harissa paste

1 teaspoons cumin seeds

Sea salt and freshly ground black pepper 450g small rainbow carrots, scrubbed, tops trimmed to about ½”, halved

l half lemon, thinly sliced, seeds removed



1. Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small  bowl; season garlic mixture with salt and pepper.

2. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room  temperature or reheat slightly before serving.

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