Loraine Pascals Lamb Shanks Recipes

MAPLE-AND-BALSAMIC-GLAZED LAMB CHOPS WITH MINT, TOASTED ALMONDS AND FETA COUSCOUS

Steps:

• For the lamb: Put a large frying pan on medium heat with a good glug of oil. Run your fingers down the thyme sprigs to release their leaves and sprinkle them all over a large plate. Add a little salt and pepper and then squish the lamb chops or cutlets into the mix, turning them over to coat both sides. (This will give a lovely crust when cooked.) Fry them in the pan until they are golden brown, 3 to 4 minutes. Flip and cook, depending on how you like them done, 3 to 4 minutes more. Transfer them to a plate to rest for a few minutes, covered with foil (this will make them much more tender and juicy).
• Meanwhile, trim and slice the spring onions. Add the spring onions and salmonds to the frying pan and cook over medium heat, stirring every now and then, until the onions are wilted and the almonds golden, 1 to 2 minutes.
• For the couscous: Meanwhile, put some water on to boil.
• Pour the couscous into a medium bowl and just cover with the boiled water. Cover with plastic wrap and set aside for about 5 minutes.
• For the glaze: Combine the maple syrup, balsamic vinegar and butter in a small saucepan over high heat. Bring to a boil, then reduce to simmer, leaving it to bubble away for about 3 minutes, stirring from time to time. Once thickened and syrupy, remove from the heat and keep warm.
• Check that the couscous grains have absorbed all the water and are tender, then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of oil. Stir together and re-cover to keep warm.
• Divide the couscous among four serving plates. Sit the rested lamb chops on top and drizzle the glaze (and any resting juices) over. Scatter over the spring onion and almond mix. Rip up the mint leaves and scatter them over the top. If using, top with the pomegranate seeds and serve.

RIOJA BRAISED LAMB SHANKS WITH CHORIZO AND GARLIC

Steps:

• Preheat the oven to 300 degrees F.
• Heat the oil in a large skillet over high heat. Season the lamb with salt and pepper. Brown the lamb shanks all over, then remove them from the pan.
• Remove the pan from the heat and pour in the wine (or stock) and vinegar. Return to the heat and boil for 5 minutes. Add the browned lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover and bring to a boil. Then put the pan into the oven and cook for 2 hours.
• After two hours, add the chorizo, onion, carrots and honey, cover and cook for another hour or until the meat is just falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. I leave the garlic in the pan to intensify the flavor.
• If you would like the sauce to be thicker, put the pan back on the heat and bring it to a boil. I like to boil it for 8 to 10 minutes, then leave it to cool slightly. Taste and adjust the seasoning.
• Serve the meat and vegetables with the sauce and mashed potatoes.