Serve this warming comfort food as a stew or a soup, depending on the occasion. Cooking the vegetables two ways gives an interesting textural contrast.
Preparation Time: 20 minutes
Cooking Time: 1½ hours
Serves: 4
| Ingredients | Preparation |
|
1 brown onion 1 celery stick 1 carrot 1 leek 3 tbsp olive oil 4 lamb shanks 2 cloves garlic 1 tsp ground fennel 1 tsp ground cumin 1 stick cinnamon 1 tbsp harissa Pinch saffron 1½ litres chicken stock 300g Jap pumpkin 1 parsnip 1 large potato ½ cup pearl barley ½ cup coriander leaves |
1. Set oven to Hot air 160°C + 60% humidity. 2. Chop onion, celery, carrot and leek into a medium dice. Heat 2 tablespoons of oil over high heat in the Gastronorm roaster or a large heavy based cast pot and brown the shanks on all sides. Remove and set aside. Add diced vegetables and cook over low heat for 5 minutes. Add garlic, fennel, cumin, cinnamon, harissa and saffron and cook for a further minute. Return shanks to pan, add stock and place in oven on a wire rack on shelf position 1 for 1 hour. 3. While lamb is roasting, dice the pumpkin, parsnip and potato into medium dice and place in a stainless steel unperforated tray. Drizzle with 1 tablespoon of oil and toss well to coat. 4. After 1 hour, add the pearl barley to the lamb shanks. Also add the tray of vegetables and cook for 30 minutes. Remove lamb and leave vegetables to continue to cook while preparing to serve. To finish 1. Gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones. 2. Divide the roasted vegetables between shallow serving bowls and place lamb pieces on top. Ladle over the cooking liquid and serve scattered with fresh coriander. |
