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Jenny Bristow is backing our CLIC Sargent appeal by sharing these simple recipes with families in mind
What you'll need
4 small lamb shanks
25g/1oz plain flour
75ml/3floz olive oil
2 cloves garlic — coarsely chopped
2 large onions — cut into chunks
1 aubergine — cut into chunks
2 yellow peppers — deseeded and cut into chunks
2 courgettes — cut into chunks
400g/14oz tin chopped tomatoes
2 tsp harissa paste
1 dsp tomato puree
125ml/4floz vegetable stock
50g black olives — pitted (optional)
Good pinch freshly ground black pepper
Pinch salt
4 dsp flat-leaf parsley – coarsely chopped
SERVES 4
Trim off any excess fat from the lamb. Dust with flour on all sides and pat down. Heat half the olive oil in a large ovenproof pot. Add the lamb and brown well on all sides, turning occasionally. Remove the lamb from the dish and set to one side.
Place the vegetables in a large bowl and add the remaining olive oil. Mix until the vegetables are well coated, then add to the pot and cook until golden. This should take approximately 15-20 minutes. If the aubergine soaks up a lot of the oil, more may be added.
Add the tomatoes, harissa and tomato puree and cook for a further two to three minutes until the vegetables start to reduce down to a soft stew. Return the lamb to the pot and mix well. Add enough stock to immerse the shanks and stir again. Cover and cook in the oven 170°C/gas mark 3/325°F for two to two-and-a-half hours.
Remove the casserole from the oven. Add a few olives if liked and adjust the seasoning according to taste. Garnish with parsley and serve with bread or pasta.
