I love autumn, it truly is my most favourite time of the year. Cold enough to snuggle up, wear layers and stay indoors, but still mild enough to invite people over for dinner (and wine) and guarantee they’ll come (by January you have to promise me an insane feast to get me to leave the house). Also I think food is at its peak. Spring and Summer are strong contenders, I know, but I love nothing more than the flavours, colours and textures of autumn. Pumpkins, squashes, mushrooms, orchard fruits, cabbage, kale, game… It combines a lot of my favourite things, including a natural desire to slow cook everything and fill the house with warm and spiced smells.
Before I talk to you about this recipe, I also need to update you on whats been going on! It truly feels like everything and nothing. Work has officially commenced on book 2 (EEEK), we’re planning 2 more supper clubs, I’ve written a few more features for magazines and websites (soon to be published), and been featured in John Lewis’ new magazine called ‘The Book’. I’ve also done a few talks, one at Toppings bookshop in Ely, and one at Waterstones in Angel. Both were brilliant, and I truly had a great time. With regards to the supper clubs I’ve failed you readers, I’m afraid, because I was going to post it on here however it sold out overnight! Obviously we’re thrilled but I feel like a bit of a tease pasting the link here now. However, all profits from the evenings will go to the fantastic charity ‘Crisis at Christmas‘, so if you want to get involved then please do get in touch! We’re looking for food and drink suppliers, so that as much of the money as possible will go to those who need it.
And for an autumnal recipe? Well this recipe isn’t autumnal in that it uses seasonal ingredients, but more to do with the feel, slowness of it and beautiful flavours (I do however serve it with kale or cavolo nero and celeriac mash, all of which are a dream right now). This is a recipe from ‘Stirring Slowly‘ but originally it was featured in Jamie Magazine many moons ago. I wrote it as part of a feature on ayurvedic foods, and the idea behind this dish is that the cinnamon and spices are anti-inflammatory and believed to lower cholesterol. Either way, its darn delicious and my idea of heaven on a cosy Sunday afternoon.
CINNAMON BRAISED LAMB SHANKS
Serves 4
- 4 garlic cloves
- 4cm piece of ginger
- 100g golden raisins
- 1 tablespoon ground cinnamon
- 2 red chillies
- 2 teaspoons ground coriander
- 200ml natural yoghurt
- 4 lamb shanks
- 8 shallots
- Groundnut or vegetable oil
- 1 cinnamon stick
- 2 star anise
- 1 bay leaf
- 500ml chicken stock
- Sea salt and freshly ground black pepper
Peel and roughly chop the garlic and ginger. Blitz along with the raisins, ground cinnamon, chillies and ground coriander in a food processor. Add the yoghurt, and a good pinch of salt and pepper and pulse until just mixed. Make incisions in the lamb shanks and place in a bowl. Rub the marinade into the meat, cover and marinate for a few hours or even for a day if possible.
When you are ready to cook the meat, peel and finely slice the shallots. Add a drizzle of groundnut oil to a deep, heavy-based casserole – large enough to hold all the shanks, and fry the cinnamon stick, star anise and bay leaf for a minute. Add the shallots, then turn the heat right down and sauté for 10 minutes until soft and sticky. Spoon the mixture into a bowl and leave to one side.
Drizzle in a little more oil and turn up the heat. Brown the lamb shanks in batches, reserving any marinade left in the bowl. When the meat is brown on all sides, return it all to the pan with the softened shallots and any reserved marinade. Pour in the chicken stock and bring to the boil. Carefully cover with foil, then cook over a low heat for 3 hours, turning the shanks regularly and adding more stock if it gets too dry. The lamb should be tender and falling off the bone. Remove the shanks from the pan and cover with tinfoil to keep warm. Turn up the heat and let the sauce bubble away for around 10 minutes until you have a lovely, thick sauce. Return the lamb shanks to the pot and serve. Perfect with mashed potato or creamed celeriac and greens, or even steaming basmati rice.
Great recipe, thanks Georgina.
I”ve done it twice and got a better outcome the second time when I scraped off the marinade (saving it) before browning the lamb shanks. Remove the lamb shanks before adding the cooked off shallots, stir to loosen the caramelised bits, then the yoghurt marinade with a bit of chicken stock.. Cook off, stirring. Return the lamb shanks and cook per recipe.
The 8 HR black dal is delicious, too, with the addition of some fresh riathas.