Jamie Oliver’s beautiful lamb shanks

511iadnZ92L. SL160  Jamie Oliver’s beautiful lamb shanksThis is a killer dinner! Rehydrating dried chillies in apple juice with raisins releases their heat and infuses them with a sticky sweetness that goes insanely well with lamb.


  • 2–3 smoked ancho chillies
  • Large handful of raisins
  • 285ml apple juice
  • 4 lamb shanks
  • Olive oil
  • 3 medium red onions, finely chopped
  • 8 garlic cloves, finely sliced
  • 2–3 fresh red chillies of your choice, halved and deseeded
  • 1 heaped tsp smoked paprika
  • A few fresh bay leaves
  • 3–4 rosemary sprigs
  • 1 x 400g tin tomatoes
  • 750ml chicken stock or water
  • A dash of red wine vinegar
  • Sliced red chillies and sliced garlic (optional)


  1. Preheat your oven to full whack. Put the dried chillies, raisins and apple juice in a bowl then set aside. Put the lamb shanks in a roasting tray then rub all over with olive oil, sea salt and black pepper. Bang them in the oven for 20 minutes and, as they’re browning, get a casserole pan that will fit the shanks quite snugly – about 24cm in diameter and 10cm deep. Put it on a medium heat and add a lug of olive oil. Devote about 10 minutes to sweating off the onions, garlic, fresh chilli, smoked paprika, bay leaves and rosemary.

read more on jamieoliver.com