These Greek-style Lamb shanks, one of Yotam Ottolenghi’s one-pot-wonders-recipes, are packed with flavour. If you can get the lamb shanks to stand up they look pretty amazing too.
Heat some olive oil in a large casserole over medium heat and fry 200g of peeled and halved shallots for three to four minutes until well browned. Remove them from the pan and set aside. Keep the pan on the heat. Season the shanks with 1½ teaspoons of salt and 1 teaspoon of pepper then brown in the hot pan until coloured all over. Add 1 large carrot and 2 large celery sticks cut into 2cm (¾”) pieces, 5 bay leaves, 3 small cinnamon sticks, the peel of 1 lemon and 1 litre chicken stock – the liquid should almost cover the shanks. Cover and leave to simmer on a low heat for an hour and 45 minutes, turning the shanks once or twice, until the meat is tender and starting to fall off the bone. Lift out the shanks and set them aside.. Strain the stock and set aside. Discard all the aromatics except the cinnamon. Heat the oven to 170ºC (335ºF). Wipe out the casserole and return it to a medium heat with some more oil. Fry 1 tablespoon of ground cumin for a couple of seconds, then add 1½ teaspoons of dried mint, 300g of basmati rice and ¾ of a teaspoon of salt. Stir to coat the rice in oil, then pour on 670ml (23½ fl oz) of the strained cooking liquid. Return the shanks to the pot (standing up if possible), add the reserved cinnamon sticks and fried shallots, cover and bake for 30 minutes. Meanwhile whisk together 1 egg and the juice of one lemon. Heat 60ml (2 fl oz) of the remaining liquid in a small saucepan and bring to a boil. Slowly whisk the hot liquid into the egg and lemon mix. Remove the lamb from the oven, pour the egg mixture evenly over the meat and rice and garnish with freh tarragon and serve from the pot.
michelle picker cooks 