Nigel Barden makes cooked lamb shank with tamarind and dates

Nigel Barden makes cooked lamb shank with tamarind and dates

Nigel Barden shares her favorite recipes

Author: Hazel ScottPublished 1 hour ago
Last updated 1 hour ago

Chef Nigel Barden joins Simon Mayo’s Drivetime Show to create delicious recipes for Kitchen Greatest Hits.

Every week, Nigel offers a new recipe that you can try! Click here to see all the recipes so far.

Slow-cooked lamb shank with tamarind and dates

This week’s recipe is Slow Cooked Lamb Shank with Tamarind and Dates from Ali Bilton Cooks by chef Ali Bilton. Nigel describes the dish as: “a winter warmer”, and has chosen it because of all the interesting flavors that compliment the tender lamb.

The recipe includes a side of roasted evergreens, which can be exchanged for courgettes, peppers, fresh potatoes, cherry tomatoes and other vegetables you like in the summer.

Serves: 4

ingredients

4 lamb shanks

2 tablespoons rapeseed oil

2 red onions peeled and cut into cubes

6 cloves garlic, peeled

2 carrots, peeled and grated

110 ml red wine

2 sprigs of rosemary

1 small red chili, cored and sliced

40 ml balsamic vinegar

40 ml soy sauce

110 ml tamarind paste

vegetable stock, about 500 ml

170 g stoned dates, coarsely chopped

Fried vegetables (for serving)

3 tablespoons smoked rapeseed oil (or other rapeseed oil)

250 g white potato or sweet potato scrubbed and cut into pieces

1 carrot peeled and cut into thick sticks

125 g spit bowl, peeled and cut into pieces

½ butternut squash, peeled and removed from kernels and cut into pieces

1 parsnip, peeled and cut into thick sticks

3 stalks of thyme

5 cloves garlic, crushed

Method

Preheat the oven to 170C / 340F / Gas3.

Brown the lamb shanks all over in 1 tablespoon of the rapeseed oil in a deep refractory dish. Remove and keep warm.

Brown onion and garlic lightly with the rest, put the lamb back in the pan, add the wine and bring to a boil.

Add the remaining ingredients, except the dates, with enough stock to cover and put in the oven for 2 hours.

Take out of the oven, froth as much fat as you can from the top, then add the dates. Return to the oven for 20 minutes. If necessary, skim off the grease again.

Serve with roasted vegetables and some crispy green beans.

When ready, serve with coconut yogurt and coriander next to it.

For the fried vegetables

Preheat the oven to 200C / 400F / Gas5.

In an ovenproof pan, heat the smoked oil and quickly brown the potato, carrot, scallion, butternut squash and parsnip. Add the thyme and garlic and put them in the preheated oven for 45 minutes, then turn them over after 30 minutes of cooking.

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Slow-cooked lamb shank with tamarind and dates

Nigel Barden has prepared a warming dish with Slow Cooked Lamb Shank with Tamarind and Dates from Ali Bilton Cooks by chef Ali Bilton.
Click more to read the recipe.

Read more:

The kitchen’s biggest hits: All the recipes from the Simon Mayo Drivetime Show

Simon Mayo returns to Drivetime with Greatest Hits Radio

Do you have a confession? 👀

Get to know Matt Williams from the Simon Mayo Drivetime Show

Get to know Nigel Barden from the Simon Mayo Drivetime Show

To listen to Greatest Hits Radio:

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