This is a great leftover lamb dish, whether it’s roast lamb or leftover shanks. But it’s such a lovely lunch dish it’s also well worth making in its own right. Pomegranate works so well with the fattiness of the lamb. I garnished the salad with marigold flowers, which are in season until Jack Frost hits.
- 1 tablespoon oil
- 2 lamb shanks, trimmed
- 1 carrot, peeled and cut in half
- 1 teaspoon peppercorns
- 1 big onion, peeled and diced
- 2 garlic cloves, peeled and crushed lightly
- 1 bunch fresh thyme
- 1 small bunch fresh rosemary
- 750ml chicken stock
- 1 tablespoon pomegranate molasses
- 1 medium sized butternut squash, peeled,
deseeded and cubed
- 1 teaspoon ground coriander seeds
- Maldon sea salt and ground black pepper
- 1 tablespoon olive oil
- 1 red onion, peeled and thinly sliced
- 100g rocket
- 1 handful fl at leaf parsley
- 1 handful mint leaves
- 50g skinned hazlenuts, roasted and
- Edible flowers, to garnish
- 4 tablespoons olive oil
- 10ml sherry vinegar
- ½ tablespoon honey
- Salt and pepper
- Preheat the oven to 160ºC/gas mark 2.5
- Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks all over, until evenly coloured.
- Add the carrot, onion, peppercorns, garlic and herbs. Pour over stock to cover the meat of the shanks.
- Place the casserole, covered with a lid, into the oven and cook for 2-2.5 hours, or until the meat is tender.
- Lift the shanks out of their cooking liquor and allow to cool.
- To make the dressing, put all the ingredients together in a screw top jar and shake.
- To make the salad, preheat the oven to 180ºC/gas mark 4. Toss the butternut squash in the ground coriander, olive oil, salt and pepper. Spread on a baking tray and bake for 35 minutes until soft. Allow to cool.
- Pull the lamb from the bone and shred, place on a baking tray and cook for 15 minutes until beginning to get crispy. If using leftover roast lamb rather than shanks, do the same.
- Remove from the oven and lightly dress with the pomegranate molasses.
- In a bowl, mix the onion, rocket and herbs together. Dress with a tablespoon of dressing. Divide the warm butternut squash between four plates, follow with the dressed leaves, lamb and roast hazelnuts. Decorate with edible flowers and serve at once.