I tested Colu Henry’s Braised Lamb Shanks with Gingery Meyer Lemon Relish (p. 205 in her cookbook Colu Cooks: Easy Fancy Food ).Cooking is supposed to be easy. It’s supposed to be a relaxing escape from the outside world and an opportunity to bond with your loved ones over good food. Colu Henry’s cookbook Colu Cooks: Easy Fancy Food is exactly that—a simple collection of recipes that are easy to follow and taste great when you finish them up.
I bought it for the fashion
Yeah, I initially picked up this book for all the wrong reasons. I had no idea who Henry was but they made a darn good looking book. The colour and feel of the cover with it’s matte and embossed lettering is a book lover’s dream. I opened it up to find perfectly styled, straight out of a vogue editorial spreads. Don’t mistake this for a fashion cookbook though. While the photography is fabulous, so are the recipes! I started reading the recipes and they were fire. No 20 ingredient recipes needing to marinate for 12 hours and cook for 3. Colu Cooks: Easy Fancy Food is a refreshingly easy book to cook from.
I dedcided to try the Braised Lamb Shanks with a Meyer Lemon Ginger Relish. While the lamb shanks are inticing on their own, I would not have thought to put them together with a lemon relish.
The lamb shanks were delicious–they made me feel like I was at a high-end restaurant, without having to spend an arm and shank on dinner or drive all over town looking for obscure ingredients . You can easily find all of these ingredients at your local No Frills or farmer’s market .
This is one of my favorite cookbooks right now
For those who don’t like to create complicated food or think that cooking is too hard, this book will change your mind. The recipes are sophisticated, but easy enough for anyone who wants something delicious, without having to spend hours creating it themselves at home. They’re perfect for groups or singles who just want something yummy without having any trouble making it happen.
What makes it worth cooking?
Colu Henry’s Braised Lamb Shanks with Gingery Meyer Lemon Relish is a great recipe for beginners.
It’s also perfect for people who like eating food that looks like what they see in magazines (and Instagram).
If you enjoy eating food but don’t want it too complicated, then this recipe might be right up your alley! It’s delicious-looking meal that will please even the pickiest eater–and best of all: no one will ever know how easy it was 🙂
✰✰✰✰✰ star TRY because it’s divine.
Colu Henry’s Braised Lamb Shanks with Gingery Meyer Lemon Relish
- Large Dutch Oven
- Pressure Cooker optional
FOR THE LAMB:
- 4 meaty lamb shanks about 4 pounds /1.8 kg
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil or other neutral oil such as grapeseed
- 2 tablespoons olive oil
- 2 small red onions peeled and quartered
- 3 cloves garlic finely chopped
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 tablespoon tomato paste
- 4 cups 960 ml chicken or beef stock
FOR THE RELISH:
- 1 small shallot minced
- 1 small Meyer lemon minced, rind and all
- 1 tablespoon grated fresh ginger
- 1/2 cup 20 g roughly chopped, loosely packed fresh cilantro (leaves and tender stems)
- 1/2 cup 75 ml olive oil
- Kosher salt
- Polenta orzo, or mashed potatoes, for serving
- Season the lamb shanks with the salt and pepper. If you have the time, do this the night before and refrigerate. If not, season and let them sit at room temperature for 30 to 45 minutes before you brown them.
- In a large Dutch oven or other heavy-bottomed, deep-sided skillet, heat the oil over medium-high heat. Brown the lamb shanks in the oil very well on all sides, about 7 minutes. Remove and set aside on a plate.
- Wipe out or clean the skillet and heat the olive oil over medium heat. Add the red onions and cook until softened, about 3 minutes. Add the garlic, garam masala, coriander, and cardamom and cook until fragrant, 30 seconds more. Stir in the tomato paste and cook for an additional 30 seconds more.
- Add the lamb and any accumulated juices back to the pan and pour in the stock. Bring the mixture to a boil, cover, and then simmer over low heat, flipping the lamb occasionally until the meat is tender and falling off the bone, 1.5 to 2 hours. NOTE: If you chose to use a pressure cooker or instapot set the timer to high pressure for 30 mins.
- When the lamb is nearly done, make the relish: In a bowl, mix together the shallot, lemon, ginger, cilantro, and olive oil. Season with salt to taste and set aside.
- Remove the lamb to a plate and cover with foil to keep it warm. Simmer the liquid left in the pan for 10 to 15 minutes more until it thickens. Strain if you please. Plate the lamb, spoon the sauce over the shanks, and top with the relish. Serve with polenta, orzo, or mashed potatoes. Pass the remaining relish at the table. You’ll want it on everything.