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
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
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.