PARSNIPS

LAMB SHANKS WITH WINTER VEGETABLES AND PARSLEY-MINT GREMOLATA

The meaty leg of lamb may get all the love, but the muscular shank has a deeper, richer flavour that long, slow cooking teases out for fork-tender succulent mouthfuls. These lamb shanks take well to bright-tasting garnishes like gremolata casually strewn over before serving. It’s hard to imagine that once upon a time, butchers threw in a shank with a roast – for free – to use to make soup, or as a treat for the dog.

PREPARATION TIME: 25 minutes | COOKING TIME: 2 hours | SERVES: 4

2 tablespoons olive oil

4 lamb shanks

4 large shallots, thinly sliced

sea salt flakes and freshly ground pepper

4 large parsnips, peeled and cut into large chunks

4 Jerusalem artichokes, scraped and sliced

4 cups (1 litre/35 fl oz) chicken stock

1 tablespoon chopped rosemary leaves

PARSLEY-MINT GREMOLATA

1 handful parsley, chopped

1 handful mint leaves, chopped

finely grated zest of 3 lemons

4 garlic cloves, crushed

Preheat the oven to 180°C/350°F (fan 160°C/315°F).

Heat the oil in a sturdy, ovenproof pan over medium heat, and, when hot, add the lamb shanks. Turn and cook for about 5 minutes, or until well browned all over. Add the shallots, and salt and pepper to taste, then cook until the shallots are soft and golden. Add the parsnips, artichokes, stock and rosemary. Give the pan a few good stirs and then cover with foil. Put in the oven and cook for about 1½ hours or until the lamb is tender. Remove the foil, increase the oven temperature to 200°C/400°F (fan 180°C/350°F) and cook the lamb for a further 10 minutes.

Use a spatula to remove the meat and vegetables to a platter. Cover the platter loosely with a tent of foil to keep warm. Skim the fat from the cooking liquid. Place the pan directly over medium heat on the stovetop and simmer the cooking liquid until it thickens slightly to form a thin gravy.

To make the gremolata, mix the parsley, mint, lemon zest and garlic in a small bowl using a fork. Serve the shanks and veggies with some of the gravy spooned over, then scatter over the gremolata.