Take a look at one of Jamie's best spring recipes below...
Jamie Oliver's best lamb shanks recipe
- 4 lamb shanks
- 4 small sprigs of fresh rosemary
- 3 ½ oz plain flour
- Salt and freshly ground black pepper
- Extra virgin olive oil
- 1 carrot
- 1 red onion
- 2 sticks of celery
- 3 ½ oz pancetta, cut into cubes
- 3 bay leaves
- 2 x 14oz tins of tomatoes
- 300ml stock or water
Preheat the oven to 180C/350F/gas 4 and get your Tefal Cast Iron Tegame hot.
Push a sharp knife into the top of each lamb shank and work it down next to the bone to form a small thin pocket. Stuff a sprig of rosemary into each hole – this will perfume the lamb while it cooks.
Put the flour in a bowl and season it with lots of salt and freshly ground black pepper. Toss the lamb shanks in the seasoned flour and pat off any excess.
Add a couple of tablespoons of oil to the hot pan, add the shanks – 2 at a time – and roll them slowly around the pan until they're brown.
Meanwhile, chop the carrot, onion, celery into large dice.
When the shanks are brown, remove them from the pan and put to one side. Add the pancetta, the bay leaves and the chopped vegetables and turn the heat down a little.
Cook slowly with the lid on for 15 minutes or so until the vegetables are soft, then add the tomatoes, water or stock and the browned lamb shanks.
Put the lid back on the pot, bring to the boil and then place in your preheated oven for 2 hours or until the lamb shanks are deliciously soft, melting and falling off the bone.
Great with mashed potato or soft polenta and parmesan cheese.
JAMIE OLIVER'S MOULES A LA MARINIERE RECIPE
A BAD DAY AT THE OFFICE FOR JAMIE OLIVER?
MORE RECIPE IDEAS