I love this particular cut, as it’s the part that people tend to forget. When I was little I grew up eating either leg of lamb or shank. The shank is a cheap, very earthy cut of meat and easy to cook, as you can start it off and then forget about it for a few hours. It benefits from a slow cooking process - the longer you cook it the better. During the process you can actually watch the meat slide down the shank, and the bone is great for presentation. If you’re not a confident cook, this is a good cut to start with. Why serve it with parsnips? Well, I’m fed up with potatoes always being served with lamb. The sweetness of the purée really cuts through the richness of the meat. Parsnip goes hand in glove with lamb - two of the cheapest ingredients and they sit beautifully together. Words by Gordon Ramsay
Serves 4
Olive oil
Sea salt and freshly ground black pepper
4 small lamb shanks
1 carrot, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
1 celery stick, roughly chopped
½ a head of garlic
A sprig of fresh thyme
1 bay leaf
a sprig of fresh rosemary
2 star anise
300ml dry white wine
1 litre chicken stock (see recipe under stock)
Parsnip purée
100g butter
4 large parsnips, peeled and chopped
100ml double cream
Sea salt and freshly
ground black pepper
1 Heat a little olive oil in a large pan. Season the lamb shanks and brown them all over in the oil, then remove from the pan and set aside. Add a little more oil to the pan, add the chopped vegetables, garlic, herbs and anise, and cook gently until browned. Pour in the wine and cook until it has reduced down to a syrup. Put the shanks back into the pan and pour on the stock. Season to taste.
2 Cover the pan and cook gently for 2½-3 hours until the meat is tender and falls off the bone. About 30 minutes before the end of the cooking time, make the parsnip purée. Melt the butter in a frying pan over a low heat and cook the parsnips until completely soft and falling apart (about 25 minutes). Add the cream and bring to the boil. Season, then liquidise to a smooth purée. Keep warm.
3 Remove the lamb shanks from their liquid and keep warm. Strain the stock, pour it back into the pan and cook over a high heat until it forms a sauce consistency. Serve each shank with a good spoonful of the parsnip purée, and pour over the sauce. Lovely with some simple steamed broccoli or green beans.
Extracted from Kitchen Heaven by Gordon Ramsay,
Serves 4
Olive oil
Sea salt and freshly ground black pepper
4 small lamb shanks
1 carrot, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
1 celery stick, roughly chopped
½ a head of garlic
A sprig of fresh thyme
1 bay leaf
a sprig of fresh rosemary
2 star anise
300ml dry white wine
1 litre chicken stock (see recipe under stock)
Parsnip purée
100g butter
4 large parsnips, peeled and chopped
100ml double cream
Sea salt and freshly
ground black pepper
1 Heat a little olive oil in a large pan. Season the lamb shanks and brown them all over in the oil, then remove from the pan and set aside. Add a little more oil to the pan, add the chopped vegetables, garlic, herbs and anise, and cook gently until browned. Pour in the wine and cook until it has reduced down to a syrup. Put the shanks back into the pan and pour on the stock. Season to taste.
2 Cover the pan and cook gently for 2½-3 hours until the meat is tender and falls off the bone. About 30 minutes before the end of the cooking time, make the parsnip purée. Melt the butter in a frying pan over a low heat and cook the parsnips until completely soft and falling apart (about 25 minutes). Add the cream and bring to the boil. Season, then liquidise to a smooth purée. Keep warm.
3 Remove the lamb shanks from their liquid and keep warm. Strain the stock, pour it back into the pan and cook over a high heat until it forms a sauce consistency. Serve each shank with a good spoonful of the parsnip purée, and pour over the sauce. Lovely with some simple steamed broccoli or green beans.
Extracted from Kitchen Heaven by Gordon Ramsay,
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