Five minute’s with Longford spoken word artist Felispeaks
Five minute’s with Longford spoken word artist Felispeaks

Lauren Heskin

Freshen up your bedroom with our pick of sheets, from earthy and rustic to crisp and clean
Freshen up your bedroom with our pick of sheets, from earthy and rustic to crisp...

Megan Burns

What to do if you feel like you’re on the verge of burnout
What to do if you feel like you’re on the verge of burnout

IMAGE

Does anyone actually enjoy office Zoom drinks? The experts weigh in on alternatives
Does anyone actually enjoy office Zoom drinks? The experts weigh in on alternatives

Filomena Kaguako

Wild Mountain Thyme: ‘Begorra begosh Americans! Good luck and goodbye’
Wild Mountain Thyme: ‘Begorra begosh Americans! Good luck and goodbye’

Edaein OConnell

The unexpected benefit lockdown is having on our children
The unexpected benefit lockdown is having on our children

Amanda Cassidy

Small furniture ideas to make a teeny tiny space feel big
Small furniture ideas to make a teeny tiny space feel big

Lauren Heskin

Image / Living / Food & Drink

What to eat tonight: Slow-cooked spiced lamb shanks


by Meg Walker
04th Feb 2021
blank

The slow-cooking may take time but this lamb shanks recipe is low on preparation and the end result is mouth-watering.

In a Syndey suburb in 2007, Katherine Westwood and Sophie Gilliatt began dropping off fresh, homemade meals to their time-pour friends and family. Their favours quickly grew into a ready-meal delivery service called The Dinner Ladies, serving up fresh, family-friendly dinners made with local ingredients.

Here, they share their recipe for a melt-in-your-mouth spiced lamb shanks that might be high on cooking time but low on effort.

Spiced, Slow-Cooked Lamb Shanks
Serves 4

Prep time 25 minutes
Cooking time 3 ½ hours

Ingredients

  • 1 heaped tsp ground coriander, toasted
  • 1 heaped tsp ground cumin, toasted
  • ½ tsp ground cinnamon
  • ½ tsp sweet paprika
  • 1 ½ tsp salt
  • 4 lamb shanks, approximately 350g each, trimmed and membranes removed
  • 1 ½ tbsp olive oil
  • 1 large brown onion, diced
  • 2 carrots, diced into 1cm pieces
  • 1 large celery stalk, trimmed and diced into 1cm cubes
  • 2 garlic cloves, crushed
  • 260ml red wine
  • 600g tinned chopped tomatoes
  • 1 ½ tsp balsamic vinegar
  • 1 tsp rosemary leaves, chopped
  • ½ tsp thyme leaves, chopped

 

Method

1 small handful parsley leaves, chopped
mashed potato or soft polenta
Spinach or kale with extra virgin?olive oil and garlic

Method
Preheat the oven to 150ºC. Mix together the coriander, cumin, cinnamon, paprika and half the salt. Rub the mixture all over the lamb shanks.

Heat the oil over medium-high heat in a large, heavy-based flameproof casserole dish that will fit all the shanks in one layer and brown the shanks all over (tongs are helpful here). Set the shanks aside in a warm place, covered.

Lower the heat to medium-low, add a little more oil if necessary, and cook the onion, carrots, celery and garlic with the remaining – tsp of salt until soft. Keep stirring occasionally – cooking this soffrito will take around 10-15 minutes. Increase the heat and add the wine, which will bubble up to deglaze the dish. Stir vigorously.

Lower the heat and add the tomatoes, balsamic vinegar, rosemary and thyme. Taste this sauce for seasoning and balance – it will change as it cooks with the shanks but all the elements should be harmonious at this stage. Return the lamb shanks to the dish, spooning the sauce over so that they are covered. Cover with a lid or foil, place in the oven and cook for 3 hours.

Take the dish out every so often and turn the shanks so that they cook evenly. Top up with a little water or stock if the liquid level is too low.

The shanks are ready when the meat is soft and shrinking back from the bone, and the sauce is glossy. Use tongs to lift the shanks out gently and flip them over as you dish them up (the underside is always prettier). Give the sauce a good stir and pour over the shanks.

Sprinkle with the chopped parsley. Serve with mashed potato or soft polenta and some spinach or kale dressed with olive oil and garlic.

Tip: These lamb shanks will benefit from being made ahead of time and reheated gently in a low-temperature oven, covered with foil. They’ll last for 3 days in the fridge or up to 3 months in the freezer. Defrost before reheating.

blank

Extracted from The Dinner Ladies by Sophie Gilliatt and Katherine Westwood (Murdoch Books, approx €18). Photography by Ben Dearnley.

Also Read

blank
CULTURE
13 original Netflix picks you may have missed

By Jennifer McShane

blank
IMAGE WRITES, CULTURE
Culture has been our Covid saviour, but how are Irish creatives holding up?

The one industry most severely impacted by Covid-19 is the very one we all turned to this year for comfort, joy and escapism. From the IMAGE 2020/2021 Annual issue, Meg Walker speaks to five people in the arts to talk disruption, inspiration and determination.

By Meg Walker

bed sheets Ireland
INTERIORS
Freshen up your bedroom with our pick of sheets, from earthy and rustic to crisp and clean

Whether you love the crisp look of all-white bedsheets or prefer to add bright spring shades, we’ve found fresh options to rejuvenate your room.

By Megan Burns

blank
CULTURE
What’s on this weekend: Friday 19 – Sunday 21 February

In need of ideas on how to spend your evenings this weekend? Here are our TV and movie picks, streaming site additions, podcasts, and live events to keep up with.

By Holly O'Neill

blank
CULTURE
5 of the most extraordinary revelations from Demi Lovato’s must-see documentary

By Jennifer McShane

Instagram dollhouses
INTERIORS
These amazing dollhouses are my new favourite source of interiors inspiration

I can’t decide which I love more: the gorgeous designs, or how adorably tiny they are.

By Megan Burns

blank
CULTURE
What’s on this week: Monday 1 – Friday 5, March

By Holly O'Neill