Classic Lamb Shanks
Slowly braised in a delightfully rich gravy, this never fails to please. Pre-heat the oven to 200 C / Gas Mark 6.
In a large pan or deep sided roasting dish, start by browning 1 lamb shank each, then set them aside while you prepare their bath.
In the same pan, soften 1 diced onion and 2 finely chopped sticks of celery for 7 minutes. Now add 3 grated cloves of garlic, 2 tbsp of Red Onion Marmalade, 2 tsp of our sweet Mint Sauce, 2 tbsp of flour and 3 tbsp of Tomato Ketchup.
Stir everything together before pouring in 250 ml of red wine and 500ml of chicken stock. Bring the contents to the boil then reduce the heat to a gentle simmer before returning the shanks to the pan.
Make a firm lid with kitchen foil and pop it in the oven for 2 hrs. Remove the pan, foil off, shanks out to rest and reduce the sauce on the hob.
Stir 2 tbsp of Creamed Horseradish Sauce through buttery mashed potatoes.
The mash, the lamb, the gravy … the joy.
We tend to use diced lamb leg or shoulder in a tagine but here, we’re using offcuts of bone-in chump and leg chops. Cooking lamb on the bone delivers a wonderful gelatinous quality to the sauce.
For 4 people, soften 1 roughly chopped onion in oil before adding 1 kilo of offcut chops. A couple of chopped carrots, parsnips and aromatic fennel add much to the finished dish.
Stir in 3 tbsp of our rich and spicy Spiced Apricot Chutney, 2 tbsp of our Brown Sauce (for it’s heady mix of Persian spices it has to be Stokes), a few good shakes of thick Tomato Ketchup and 1 tsp of combined ground cinnamon & cumin.
Add sufficient water to cover the contents (just), bring the liquid to a subtle simmer, cover and leave it to look after itself for 2 hours.
You have probably noticed how much we like olives; if you want to add a handful and / or prunes also, add them now with 4 tbsp of runny honey and simmer for a further 15 minutes – lid off if there’s still quite a lot of liquid remaining; lid on if the tagine is drying.
Serve with a couscous or minty tabbouleh and you have another classic.
Zesty Lamb Chops
Giving lamb cutlets an oriental twist like this is a simple culinary treasure.
Mix the following together for a mini marinade: 2 tbsp of smooth peanut butter, 2 or 3 tbsp of our fruity Korean BBQ Sauce, 50 ml of orange juice, 1 inch of grated ginger, a splash of soy sauce and the juice of half a lime. This is a very recent, very tasty discovery – don’t you just love ‘foodie play’.
Brush your cutlets with the marinade, leaving them to rest for half an hour before grilling them to your liking.
This is another dish to serve with couscous or rice.
Lovely Lamb Koftas
To 500 g of minced lamb in a bowl, add half an onion (finely grated), 2 tbsp of Chilli Jam, 1 tbsp of Brown Sauce, a handful of chopped mint and 1 tsp of ras el hanout. Mix everything thoroughly together then form the mixture into 8 sausage-shaped koftas wrapped around a skewer. Put the koftas in the fridge to chill.
Koftas can be grilled and served in a number of ways – with rice or couscous; as part of a mixed grill or Persian-style platter; or in a wrap with salad and yogurt dressing.
Enjoy your ‘lovely lamb koftas’.
Ordered, Delivered, Enjoyed
Enjoy the Taste of Stokes
– delivered safely to your door – SHOP HERE.