Dinner with Justine Schofield
After devouring the delicious pages of gourmet recipes, we thought it only fair to share with you a sneak peek into one of her favourite dishes, Sticky Lamb Shank Pappardelle.
INGREDIENTS
4 lamb shanks
salt flakes and freshly ground
black pepper
plain flour, for dusting
2 tablespoons olive oil
1 onion, chopped
1 carrot, grated
1 celery stalk, chopped
4 garlic cloves, chopped
1 tablespoon tomato paste
500 ml red wine
100 ml port
500 ml beef stock
1 tablespoon blackberry jam
1 rosemary sprig
400 g fresh or dried pappardelle
1 small handful of flat-leaf parsley
sprigs, chopped
METHOD
Remove the shanks from the fridge and leave for 20 minutes to come to room temperature.
Preheat the oven to 160°C.
Season the lamb shanks and dust lightly with the fl our.
Heat 1 ½ tablespoons of oil in a large, deep, ovenproof sauté pan over medium–high heat. Add the shanks, in batches, and seal on all sides for 4–6 minutes. Remove from the pan and set aside. Reduce the heat to medium, pour the remaining oil into the pan and add the onion, carrot, celery and garlic and cook, stirring frequently, for 15 minutes until the vegetables are very soft. Stir in the tomato paste, cook for 2 minutes, then pour in the red wine and port and stir to deglaze. Bring to the boil and cook for 6–8 minutes until reduced by half.
Return the lamb shanks to the pan and add the stock, 125 ml of water, the jam and rosemary sprig. Place a cartouche (baking paper cut to fi t the size of the pan) on top, cover with a tight-fi tting lid and bake in the oven for 1¼ hours. Remove from the oven, turn the shanks in the sauce and return to the oven to cook, uncovered, for a further 1¼ hours until the meat falls off the bone.
Remove the shanks from the pan, discard the rosemary sprig and strain the sauce into a saucepan. Place on the stovetop over medium–low heat and simmer for 20–25 minutes until rich and sticky and reduced by more than half. Use two forks to shred the lamb from the bones. As you do this, pick out any fat and sinew, leaving you with only the meat.Return the lamb to the sauce.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta until al dente. Drain well and toss the pasta and chopped parsley with the sticky lamb sauce.
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