Download - Simply Beef and Lamb

Simply 

beef and lamb 

delicious autumnal recipes with 

Quality Standard beef and lamb

Autumn Essentials 

Now the nights are getting longer again, it’s time to think about some warmer 

dishes for those cooler evenings just around the corner. 

Our first feature this autumn is curries, but how many of us feel confident 

enough to cook one at home rather than relying on a take away? Worry no 

more; this section will inspire and give you the ‘know-how’ to create delicious 

and satisfying curries whatever your cooking ability. 

In the second section we’re focusing on our favourite pub grub. You know 

those dishes you always pick when you’re dining out? Well now’s your chance 

to recreate them any night of the week. From home-cooked pie to pan-fried 

liver, we’ve got a dish for everyone. 

To get in touch with any suggestions or queries, please contact us via 

georginae@eblex.org.uk, we’d love to hear from you. 

P.S. Thanks for all your responses to our recent questionnaire. We’ve using 

CMYK 

these results as the basis for some exciting changes coming soon! 

Contents 

Spice Up Your life 

Curry Up with Cyrus Todiwala 

Mutton Coriander Gosht 

Masala Beef Kebabs 

Thai Beef Curry 

Aromatic Lamb Cutlets 

Lamb Rogan Josh 

Make it with Mince Young Chef Challenge 

Moussaka Stuffed Aubergines Topped with 

a Cheesy Soufflé Sauce 

Pub Classics at Home 

Steaks with Béarnaise Sauce 

Slow Cooked Beef Short Ribs 

Individual Beef, Beer and Chestnut Pot Pies 

Pan-Fried Liver and Onions with Bacon 

Braised Lamb Shanks with Coriander, 

Fennel and Star Anise 

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Look us up on facebook: 

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Follow us on twitter: 

@simplybeeflamb

Curry Up with Cyrus Todiwala 

Born in Bombay, Cyrus 

Todiwala is one of the 

most respected chefs in 

the UK. His restaurant, 

which specialises in 

contemporary dishes from 

Goa and northern India, 

is named as one of the 

top 50 curry restaurants 

in the UK. 

12 02 Simply beef and lamb 

“I’ve always been incredibly passionate about food 

and in particular curry! It’s a dish that’s rich in history 

and has been taken to the heart of the British public. 

In fact, it’s so popular in the UK, National Curry Week 

was launched to show our appreciation of the dish! 

Curry is thought of in many different ways. The word, 

derived from the Tamil word ‘kari’, meaning a spiced 

sauce, actually refers to any meat, vegetable and fish 

dish cooked in a rich sauce. It doesn’t always have to 

be spicy, but traditionally a curry is flavoursome meal 

with aromatic spices and herbs. 

Although curry is said to have originated hundreds 

of years ago, it’s claimed that curry recipes were first 

introduced to Britain in the late 1700s. The rather 

famous ‘Mrs Beeton’s Book of Household Management’ 

also contains a recipe for creating curry powder. It’s 

certainly come a long way since then! 

A good curry is really about getting the foundations 

right. I’ve realised that curries differ greatly in taste, 

content, texture, flavour and heat. As a starting point, 

great ingredients and choosing the right meat cuts and 

flavours are key when creating any curry dish. As my 

base ingredient, I always select Farm Assured produce 

such as Quality Standard beef and lamb. 

I’ve drawn inspiration for my dishes from the rich 

and unique Parsee culture. It’s a heritage that dates 

back thousands of years, with thriving hubs throughout 

the world - most notably in Bombay – and because 

of this, the cuisine will always include some of the 

most sophisticated and flavoursome beef and lamb 

curries, so I need to choose a cut of meat that 

will complement the dish. I favour spices such as 

cardamom, cassia bark, cumin and coriander seeds – 

they’re all ideal for creating a delicious curry base. 

In its 14th year, National Curry Week is one of my 

favourite celebrations of the year. It’s a fantastic 

opportunity for curry fans to enjoy different dishes 

from all over the world and even sample new 

curry creations.”

Coriander 

Black mustard seeds 

Cumin seeds 

Garlic 

Coriander seeds 

Cardamom 

Cinnamon 

Ginger 

Dried chillies 

Curry leaf 

Dried chilli flakes 

Turmeric 

Simply beef and lamb 03

“My recipe of Mutton Coriander 

Gosht is a great starting point 

for those who have never tried 

this meat before. The rich, deep 

flavour of the mutton added to 

the fresh, light flavour of the 

coriander makes it a fantastic 

dish that’s perfect for entertaining. 

Enjoy!” 

Cyrus Todiwala 

The Mutton Renaissance 

campaign was launched in 

2004 by the Prince of Wales 

to support British sheep 

farmers who were struggling 

to sell their older animals, 

and to get this delicious meat 

back on the nation’s plates. 

www.muttonrenaissance.org.uk 

04 Simply beef and lamb

Mutton Coriander Gosht 

Serves: 4 

Prep time: 20 mins 

Cook time: 2 hours 10 mins 

WORTH THE EFFORT 

Ingredients 

450g/1lb mutton or lamb 

leg, cut into 2.5cm/1inch 

cubes 

1 whole dried chilli, 

cut into 3 pieces 

1 x 5cm/2inch cinnamon 

stick 

15ml/1tbsp cumin seeds 

30ml/2tbsp coriander seeds 

60ml/4tbsp vegetable or 

corn oil 

3 onions, peeled and 

roughly chopped 

2.5cm/1inch piece fresh 

root ginger, peeled and 

finely chopped 

2 garlic cloves, peeled 

and finely chopped 

600ml/1pint good, 

hot lamb stock 

Salt 

4 medium tomatoes, 

roughly chopped or 

1 x 400g can chopped 

tomatoes 

60ml/4tbsp freshly 

chopped coriander 

Method 

1 In a dry frying pan roast the chilli and cinnamon stick over a low heat until light 

brown. Remove from pan and set aside to cool. Repeat with the cumin and 

coriander seeds then crush with the cinnamon and chilli in a mortar and pestle 

until you get a crushed peppercorn consistency. 

2 Heat the oil in a heavy-based pan on a high heat. Add the mutton or lamb and 

seal well. 

3 Maintaining the heat, add the spice mix and stir-fry for 1 minute. Add the onions 

and stir-fry with the meat, stirring constantly until the onions are soft. 

4 Add a little water to help clean the bottom of the pan. Add the ginger and garlic. 

Stir-fry for a couple of minutes on a medium heat and enough stock to cover, 

season, and reduce the heat. Cover and cook for 1 hour. 

5 Add the tomatoes and cook for a further hour, or until the meat is tender and the 

gravy is thick. If there is too much liquid after the first hour, remove the lid for the 

final stage of cooking. 

6 Before serving adjust the seasoning then stir in the fresh coriander. 

Tip 

If you prefer a wetter sauce add an extra 150ml/¼pint lamb stock. 

Simply beef and lamb 05 15

Serves: 4 

Prep time: 5 mins, plus chilling 

Cook time: 8-10 mins 

SIMPLE 

Ingredients 

450g/1lb lean rump steaks, cut into 2.5cm/1inch cubes 

For the Marinade 

1 medium onion, peeled and grated 

2 garlic cloves, peeled and finely chopped 

10ml/2tsp garam masala 

10ml/2tsp ground coriander 

5ml/1tsp ground cumin 

60ml/4tbsp Greek or thick set yogurt 

60ml/4tbsp mango chutney 

Small handful freshly chopped coriander 

16 fresh bay leaves, optional 

16 small whole red and green chillies, optional 

Masala Beef Kebabs 

Method 

1 In a large bowl mix together the marinade 

ingredients. Add the beef, stir gently, 

cover and marinate in the refrigerator 

for 30 minutes, or overnight if time allows. 

2 Thread the meat, bay leaves and chillies 

(if used) onto 4 short metal skewers. 

3 Cook under a preheated moderate grill or 

on a prepared barbecue for 8-10 minutes, 

turning occasionally. 

4 Serve with naan bread and a cucumber, 

tomato and onion raita. 


Cucumber, Tomato and Onion Raita 

Serves: 4 


Cook time: No cooking required 

SIMPLE 

Ingredients 

1 cucumber, deseeded and roughly chopped 

1 large tomato, deseeded and roughly diced 

1 small red onion, peeled and finely sliced 

150ml/5floz carton Greek or thick set yogurt 

15-30ml/1-2tbsp freshly chopped mint 

Salt and freshly milled black pepper 

Method 

1 In a large bowl mix all the ingredients together, cover 

and chill until required. 

2 Serve with the masala kebabs. 


Ingredients for 

green curry paste 


Serves: 4 


Cook time: 30-40 mins, plus marinating time 


Ingredients 

450g/1lb lean boneless shin of beef, 

or braising beef, cut into 2.5cm/1inch cubes 

15ml/1tbsp sunflower oil 

1 x 400g can coconut milk 

For the Green Curry Paste 

4 spring onions, sliced 

2 green or red chillies, deseeded and finely sliced 

2 garlic cloves, peeled and crushed 

2.5cm/1inch piece fresh root ginger, 

peeled and finely chopped 

15ml/1tbsp coriander seeds, finely crushed 

2 fresh lemon grass stalks, finely sliced 

Large handful fresh coriander leaves 

Large handful fresh basil leaves 


30ml/2tbsp sunflower oil 

Extra sliced chillies, spring onions or fresh coriander 

leaves, to garnish 

Thai Beef Curry 

Method 

1 Place all the curry paste ingredients except the garnish 

into a blender and blend together until smooth. 

2 Transfer to a large bowl, add the beef and mix to 

combine with the paste. Cover and marinate in the 

fridge for 30 minutes or overnight if time allows. 

3 Heat the oil in a large pan or wok, add the beef 

mixture and cook for 3-4 minutes, stirring occasionally. 

Add the coconut milk and bring to the boil stirring 

occasionally. Reduce the heat, cover and simmer 

for 2 hours, or until the meat is tender. 

4 Garnish with sliced chillies, spring onions or extra 

coriander leaves and serve with plain basmati rice 

and steamed pak choi or curly kale. 

Tip 

If you prefer a hotter curry use bird’s eye or scotch 

bonnet chillies instead. 

For extra speed, instead of making your own curry paste 

buy a jar of ready-made Thai green curry paste. 


Serves: 4 

Prep time: 5 mins , plus marinating time 

Cook time: Under 15 mins 

SIMPLE 

Ingredients 

8 lean lamb cutlets or chops 

60ml/4tbsp prepared tikka or tandoori paste 

1-2 garlic cloves, peeled and crushed 

For the Cucumber, Coriander and 

Yogurt Raita 

1 x 200g tub natural or Greek yogurt 

½ cucumber, diced 

1 small handful freshly chopped coriander 

Aromatic Lamb Cutlets 

Method 

1 Place the lamb on a shallow dish. Mix 

together the tandoori paste and garlic. 

Brush the mixture over the meat on both 

sides. Cover and marinate in the fridge 

for a minimum of 30 minutes. 

2 Prepare the raita; in a small bowl mix 

together all the ingredients and set aside. 

3 Brush off any excess paste from the steaks 

and cook on a prepared barbecue or 

preheated moderate grill for 4-6 minutes 

on each side. 

4 Serve the chops with plain basmati rice, 

poppadoms, the raita and mango chutney. 

Tip 

For a more intense flavour marinate the meat 

for as long as time allows. 


Tandoori marinade from scratch 

If you’re feeling a little more adventurous, try making your own tandoori marinade. 

Ingredients 

½ pint/300ml natural yogurt 

15ml/1tbsp cumin powder 

15ml/1tbsp garam masala 

5ml/1tsp ground coriander powder 

5ml/1tsp ground turmeric powder 

5ml/1tsp chilli powder 

Juice of 1 lemon 


1 x 2.5cm/1inch piece root ginger, peeled 

and grated 

Few drops of natural red food colouring 

Method 

Mix all the ingredients together in a bowl. 

Tip 

Cover and store any unused marinade 

in the fridge for up to three days. 


Naan (or Nan) bread is a popular 

accompaniment that is eaten with curries. 

Historically, the Persian Moguls introduced 

the bread to India. Naan bread plays a 

central role in most Indian cookery and 

is traditionally used to scoop up the curry 

instead of using cutlery. 

There are a wide variety of naan to choose 

from and the most popular ones are plain, 

garlic or peshwari (with nuts and raisins). 

Mini naans are also very popular. 

Serves: 4 


Cook time: 1-1½ hours 

SIMPLE 

Ingredients 

450g/1lb lean lamb shoulder or leg, 

cut into 2.5cm/1inch cubes 

15ml/1tbsp oil 

2 medium onions, peeled and chopped or 

1 x 500g pack prepared diced onions 

5ml/1tsp garlic purée 

1 x 420g (approx.) jar prepared 

Rogan Josh sauce 

6 small new potatoes, halved 

100g/4oz prepared cauliflower florets 

(frozen are good too) 


Natural yogurt, to garnish 

Freshly chopped coriander leaves, to garnish 

Lamb Rogan Josh 

Method 

1 Heat the oil in a large non-stick pan and 

brown the lamb with the onion and garlic 

for 3-4 minutes. 

2 Add the sauce, bring to the boil, reduce 

the heat, cover and cook for 1-1½ hours 

or according to the jar instructions. 

3 30 minutes before the end of the cooking 

time add the vegetables and continue to 

cook. Remove from the heat, season, if 

required and garnish with the yogurt and 

coriander. 

4 Serve with prepared basmati rice and a 

selection of Indian relishes and naan 

bread or poppadoms. 



For all those budding young chefs out there, 

the Mmmake it with Mince Young Chef 

Challenge is a great way to get creative 

in the kitchen and put your cooking skills 

to the test. 

The competition is led by Head Judge and 

celebrity chef James Martin and is open to 

all 11-16 year olds in England. All you need 

to do to enter is create a balanced main 

course recipe dish for two that can be 

prepared and cooked in an hour, using 

farm assured beef and lamb within a budget 

of under £10. Finalists will be invited to join 

James on a live “cook-off” tour across the 

country in November when he will crown six 

Regional Winners and a National Champion 

who will win some great cookery and money 

can’t buy prizes! 

10 Simply beef and lamb 

14 Simply beef and lamb 

Last year’s National Champion, Olivia Spurrell, 

aged 14 from Aylesbury, was invited to London 

to spend the day with James at Saturday 

Kitchen and some of the city’s top restaurants, 

to learn all about life in the food industry. 

Olivia was also given the opportunity to come 

along to the photo shoot for this edition of 

Simply beef and lamb, where she cooked 

her recipe, and learnt about everything from 

photography to food styling. For a chance 

to find out what success tastes like, try 

Olivia’s winning recipe of Moussaka Stuffed 

Aubergine Topped with a Cheesy Soufflé 

Sauce with a Classic Tomato Salsa 

for yourself! 

For more information about how to 

enter the competition please visit 

www.simplybeefandlamb.co.uk/ 

mmmakeitwithmince 

2010 winner, Olivia Spurrel’s recipe, 

Moussaka Stuffed Aubergine

Moussaka Stuffed 

Aubergine Topped with 

a Cheesy Soufflé Sauce 

Serves: 2 


Cook time: Under 1 hour 


Ingredients 

225g/8oz lean lamb mince 

1 large aubergine, sliced in 

half lengthways 

Salt 

5ml/1tsp olive oil 

1 small onion, peeled and 


1 large garlic clove, peeled 

and finely chopped 

5ml/1tsp dried parsley 

5ml/1tsp dried mint 

5ml/1tsp ground cinnamon 

30ml/2tbsp tomato purée 

50ml/2floz red wine 

For the Cheesy 

Soufflé Sauce 

25g/1oz margarine 

25g/1oz plain flour 

100ml/3½floz milk 

70g/2½oz hard cheese, 

e.g Cheddar, grated 

2 eggs 

15g/½oz grated Parmesan 

cheese 

Method 

1 Put the aubergine halves on a 

chopping board and spoon out the 

centre of the flesh inside (save this 

for later). Roughly chop the reserved 

aubergine and set to one side. 

2 Lay the aubergine shells, skin side 

down on a baking tray and sprinkle 

lightly with salt. Turn over to allow 

the excess moisture to drip out for 

about 15-20 minutes. 

3 Heat the olive oil in a large non-stick 

frying pan and cook the onion and 

garlic for 1-2 minutes. Add the mince 

and cook for 5-7 minutes, stirring 

occasionally. Add the dried herbs and 

spices, tomato purée, the glug of red 

wine and the reserved aubergine. 

Season, turn down the heat, cover 

and simmer for 10-15 minutes. 

4 Next, melt the margarine in a small 

non-stick pan under a low heat. Once 

melted add the flour and mix until it 

becomes a roux (a yellowish paste). 

Add the milk bit-by-bit to the roux, 

mixing all the time until any lumps 

disappear. Stir in the hard cheese 

and set aside off the heat. 

5 Preheat the oven to Gas mark 4, 

180°C, 350°F. 

6 Separate the egg whites from 

the yolks and place into separate 

medium bowls. Whisk the egg 

whites with an electric whisk until 

a thick foam is formed. When the 

roux is cool whisk in the egg yolks 

then fold in the egg whites with 

a metal spoon (it should almost 

double in volume). 

7 Turn the aubergine shells upright 

and pat dry with kitchen paper 

then put on a non-stick baking tray. 

Spoon the mince mixture into each 

aubergine half then add the cheesy 

foam sauce generously over the 

mince and aubergine. Sprinkle over 

the Parmesan cheese. 

8 Bake in the oven for 15-20 minutes, 

or until the cheese is golden and 

serve with a tomato salsa or 

salad leaves. 


1 

Béarnaise sauce - (see method steps) 

2 

3 

4 

5 


Serves: 2 


Cook time: (2cm/¾in thick steak) 

Rare: 2½ minutes on each side 

Medium: 4 minutes on each side 

Well done: 6 minutes on each side 


Ingredients 

2 lean sirloin, rump or rib-eye steaks 

15-30ml/1-2tbsp rapeseed or sunflower oil 

For the Béarnaise Sauce 

175g/6oz unsalted butter 

4 black peppercorns, crushed 

1 shallot, peeled and finely chopped 

30ml/2tbsp freshly chopped tarragon 

30ml/2tbsp white wine vinegar 

3 egg yolks 

Juice of ¼ lemon 


Pinch cayenne pepper 

Freshly chopped tarragon, good pinch of 

Steaks with Béarnaise Sauce 

Method 

1 Prepare the Béarnaise sauce. To clarify the butter – melt the butter slowly over a 

low heat without stirring. Remove from the heat and skim the foam off the surface. 

Spoon the butter into a small bowl, leaving the milky sediment behind. 

2 In a small pan bring the peppercorns, shallots, tarragon and vinegar to the boil and 

reduce to about 15ml/1tbsp. 

3 Remove the pan from the heat, cool slightly, then strain into a heatproof bowl. 

Discard the shallot mixture and whisk in the egg yolks. 

4 Set the bowl over a pan of simmering hot water. The bowl should sit just above the 

water. Whisk the mixture over a low heat for about 5-6 minutes, or until thick and 

creamy, leaving a ribbon-like trail. 

5 Slowly add the clarified butter, a little at a time until it becomes thick and glossy. 

Stir in the lemon juice, seasoning, cayenne and tarragon. Keep warm. 

6 Meanwhile, heat the oil in a large non-stick pan. Season the steaks and cook 

according to your preference. 

7 Serve the steaks with the sauce, fat chips and a side salad. 

Tip 

What to do if your Béarnaise separates? – Whisk ice cold water or an ice cube 

into the curdled sauce. 


Serves: 6 


Cook time: 3-3½ hours 


Ingredients 

1.8kg/4lb beef short ribs (Jacob’s ladder), 

cut in half widthways* 


50g/2oz dark brown sugar 


10ml/2tsp mustard powder 

5ml/1tsp smoked paprika 

45ml/3tbsp Worcestershire sauce 

30ml/2tbsp rapeseed or olive oil 

2 medium leeks, sliced and rinsed 

2 large parsnips, peeled and chopped 

2 bay leaves 

850ml/1½pints good, hot beef stock 

1 x 400g can chopped tomatoes with herbs 

Slow Cooked Beef Short Ribs 

Method 

1 In a small bowl mix the seasoning, sugar, garlic, mustard, paprika and 

Worcestershire sauce together. 

2 Place the ribs in a shallow tray and coat with the spice mixture on both sides. 

Cover and marinate in the fridge for 1 hour, or overnight, if time allows. 

3 Preheat the oven to Gas mark 3, 170°C, 325°F. Heat the oil in a large nonstick 

pan and brown the ribs in batches. Transfer to a 3.4L/6pint heatproof 

casserole dish with the marinade juices. Add the leeks, parsnips and bay 

leaves to the pan and cook, stirring occasionally for 2-3 minutes then transfer 

to the casserole dish. 

4 Add the stock and tomatoes, and bring to the boil. Remove from the heat, 

cover and cook in the oven for 3-3½ hours, stirring occasionally. 

5 Remove the bay leaves, skim off any excess oil and serve with creamy mash 

and roasted vegetables. 

Tip 

A slow cooker version of this recipe is available. Log on to 

www.simplybeefandlamb for cooking instructions. 

* For smaller short ribs, ask your butcher to cut them for you. 


Beef short ribs, known as 

Jacob’s ladder, are taken from 

part of the brisket, but also 

contains some of the meat 

from the thick rib area. There 

are usually 10 ribs to a whole 

ladder but they’re normally cut 

in half lengthways and sold as 

separate ribs. 

For our recipe we cut the 

short ribs in half widthways, 

making them easier to 

manage. You can ask you 

butcher to do this for you. 


Individual Beef, Beer and Chestnut Pot Pies 

Serves: 4 


Cook time: Approximately 2½ hours 


Ingredients 

450g/1lb lean boneless beef shin, cut into 

2.5cm/1 inch cubes 

30ml/2tbsp plain flour seasoned with salt 

and freshly milled black pepper 

45ml/3tbsp rapeseed or sunflower oil 

1 red onion, peeled and sliced 

100g/4oz vacuum packed whole peeled 

chestnuts, halved 

300ml/½pint stout 

150ml/¼pint good, hot beef stock 

5ml/1tsp brown sugar 

5ml/1tsp wholegrain mustard 

1 bay leaf 

For the Pot Pie Topping 

½ x 500g pack prepared puff pastry 

1 egg, beaten 

Method 

1 Place the seasoned flour into a large plastic 

food bag. Add the beef and shake to coat. 

2 Heat the oil in a non-stick frying pan and 

cook the beef in batches for 3-4 minutes 

until brown on all sides. Transfer to a 

1.2L/2pint casserole dish suitable for 

the hob and oven. 

3 In the same frying pan cook the onions 

and chestnuts for 2-3 minutes. Spoon 

into the casserole dish. 

4 Add the remaining ingredients, bring to 

the boil, cover, reduce the heat and cook 

on the hob or in a preheated oven at Gas 

mark 3, 170°C,325°F for 1½hours. 

5 Remove the casserole from the hob or 

oven and increase the oven temperature 

to Gas mark 5, 190°C,350°F. 

6 Remove the bay leaf and spoon into 

4 individual 300ml/½pint ovenproof dishes. 

7 For the pot pie topping; roll out the pastry on 

a lightly floured surface to about 3mm/ 1 /8inch 

thickness. Cut pastry lids, large enough to 

cover each dish. 

8 Spoon the filling evenly between the dishes, 

dampen the edges with water and cover 

with a pastry lid. Cut a small slit on top to 

allow any steam to escape. Transfer to a 

baking tray and brush the pastry with 

the egg. 

9 Cook for 25-30 minutes, or until the pastry 

is golden. 

10 Serve the pies with creamy mash and 

seasonal vegetables. 



Tip 

Serve the liver pink on the inside for a succulent texture. 

Note 

Due to the high levels of Vitamin A, this recipe is not 

suitable for pregnant women. 


Pan-Fried Liver and Onions with Bacon 

Serves: 4 


Cook time: 9-11 mins 

SIMPLE 

Ingredients 

450g/1lb lamb’s liver, sliced 

15ml/1tbsp plain flour 


1 small handful fresh sage leaves, 


175g/6oz smoked back or streaky bacon, 

cut into pieces, or pancetta cubes 

1 medium onion, peeled and finely sliced 

15ml/1tbsp rapeseed or olive oil 

45ml/3tbsp good, aged balsamic vinegar 

250ml/9floz good, hot lamb stock 

Method 

1 In a shallow bowl mix together the flour, seasoning 

and sage leaves. Toss the liver in the seasoned flour. 

2 Heat a large non-stick frying pan and cook the bacon 

or pancetta and onions for 3-4 minutes until crispy. 

Remove and keep warm. 

3 In the same pan heat the oil and cook the liver for 

1-2 minutes on each side, to seal. Remove the liver 

from the pan and keep warm with the bacon. 

4 Add the balsamic vinegar to the pan and stir in 

the stock, return the liver and bacon to the pan 

and simmer for 5 minutes. 

5 Serve with crispy onions, mashed potatoes 

and carrots. 



Serves: 4 

Prep time: 15-20 mins 

Cook time: 2½-3 hours 


Ingredients 

4 lean lamb shanks 

30ml/2tbsp coriander seeds 

30ml/2tbsp fennel seeds 


30ml/2tbsp rapeseed or sunflower oil 

2 small onions, peeled and cut into wedges 

4 garlic cloves, peeled and finely chopped 

2 celery stalks, roughly chopped 

1.2L/1½pints good, hot lamb stock 

2 bay leaves 

2 whole star anise 

1 small butternut squash or pumpkin, skinned, 

deseeded and roughly cubed 

8 cherry tomatoes, quartered 

Braised Lamb Shanks with Coriander, 

Fennel and Star Anise 

Method 

1 Preheat the oven to Gas mark 3, 170°C, 325°F. 

2 Heat a large non-stick pan and dry fry the coriander and fennel seeds for 

2-3 minutes, tossing the pan frequently. 

3 Transfer to either a mortar and pestle or blender and grind to a fine powder. 

Season the shanks with salt and pepper and coat in the spices. 

4 Heat the oil in the same pan and brown the lamb shanks on both sides for 

6-8 minutes, turning occasionally. Transfer to a large casserole dish, suitable for 

the hob and oven. Add the onions, garlic and celery. Cook for 1-2 minutes and then 

spoon into the dish with the lamb. Add the remaining ingredients except the 

butternut squash or pumpkin and tomatoes. 

5 Bring to the boil, remove from the heat, cover and cook in the oven for 2½-3 hours 

until the meat falls away from the bone. 30 minutes before the end of the cooking 

time, add the butternut squash or pumpkin and tomatoes and return to the oven. 

6 Remove the star anise and serve the shanks with the vegetables and crushed potatoes. 

Tip 

This recipe works well on the hob too. 


Contact us at georginae@eblex.org.uk 

visit www.simplybeefandlamb.co.uk 

or call 0870 606 3030 

BEEF & LAMB 

SECTOR BODY 

EBLEX is a division of the Agriculture 

and Horticulture Development Board 

For media requests only please call: 

020 7861 3143 

Recipe photography by Steve Lee 

Home Economist – Denise Spencer-Walker 

Styling by Jo Harris 

Design by Crossing O’Sullivan 09/11

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