I love lamb shanks. They’re just perfect for when you want a roast lamb dinner but a whole leg is too much meat for
one or two. In this recipe, each ingredient is added during cooking until you end up with the perfect roast dinner, all in one dish, ready to serve at the table. I’d wouldn’t go as far as saying you should eat it straight from the roasting dish – but only because such haste can lead to burnt lips and we can’t have that spoiling dinner, can we!
- 2 lamb shanks
- A few splashes olive oil
- 3 cloves garlic, peeled and squashed
- 1 heaped tsp paprika (plain, sweet or smoked)
- ½ tsp sea salt flakes (or ¼ tsp ordinary salt)
- ¼ tsp ground black pepper
- 1 lemon, quartered
- 1 cup canned chickpeas, drained
- ¼ cup red or white wine
- 4-6 large kale leaves
- Preheat the oven to 220°C.
- Run a knife around the shanks at the tendon end to make sure they bunch up nicely, exposing the bone as they cook.
- Choose an ovenproof dish that will fit your shanks snugly. Splash some olive oil over the shanks, rub in the garlic, then sprinkle with paprika, salt and pepper. Place them in the roasting dish with the lemon quarters and cover tightly with foil. Cook for 60 minutes.
- Add the drained chickpeas and wine to the roasting dish and continue cooking, uncovered, for a further 20 minutes. By now, the shanks should be looking luscious, tender and browned.
- Turn the temperature down to 180°C, add the kale leaves to the top of the dish and cook until crispy (about 15 minutes).
- To serve, spoon the pan juices and liquid from the cooked lemons over the meat and chickpeas.
By Nici Wickes.