Power by dinner4good.com

Time to cook: 4 to 5 hours

MAIN: Lamb Shank Ratatouille

Ratatouille is a traditional French Provençal vegetable dish – it’s tasty and versatile.
It’s usually served as an accompaniment to meat dishes, but we’ve added lamb shanks straight to the ratatouille as it makes it simple to cook and the meat juices add a delicious depth of flavour to the ratatouille.

Ratatouille is usually made up of tomatoes mixed with a combination of garlic, onions, courgettes, aubergine, (bell) peppers, basil and marjoram. We’ve added mushrooms and also rosemary, as it’s a herb that goes really well with lamb. We like to use fresh herbs for this dish, but dried herbs will work too - ready bought Herbes de Provence are perfect.

Lamb Shank Ratatouille is a great dish for entertaining as all the work is done hours in advance, meaning you can enjoy the company of your guests... as well as the delicious aromas to get the taste buds going!

Ingredients

Serves 6

  • 4 lamb shanks
  • 2 x 390g tin tomatoes
  • 2 courgettes
  • 1 aubergine
  • 1 red onion
  • 150g mushrooms
  • 2 peppers (we like to use red and orange peppers)
  • 3 cloves garlic
  • A few fresh sprigs each of rosemary, marjoram, basil or about 2 teaspoons Herbes de Provence
  • 1 dessertspoon Worcester Sauce
  • Salt and freshly ground black pepper
  • 11/2 litres chicken or lamb stock or 1 litre stock and 1/2 litre white wine

Method

Start preparing about 4 hours before serving - you’ll need a large casserole dish to hold all the lamb shanks.

1. Preheat the oven to 190C / gas mark 5.

2. Put the lamb shanks in the casserole dish.

3. Chop all the vegetables into chunks and add to the meat.

4. Roughly chop the garlic and fresh herbs and sprinkle over the meat and vegetables.

5. Pour the tomatoes and stock over everything and give a quick stir to mix the vegetables, shanks and sauce - you’ll need enough stock to just cover the lamb.

6. Bring to a simmer on the hob and then place in the preheated oven for 3 hours 45 minutes (1 hour for every 500g plus an extra 45 minutes). Check it half way through and turn the lamb shanks in the sauce to help them absorb the flavour evenly.

Serve with...

Crusty bread or mashed potato

Accompanying courses...

Starter: Pear, roquefort and walnut salad (try this recipe in the Telegraph)

Pudding: Tarte tatin (try this recipe from Jamie)... you can use ready made pastry - puff or shortcrust will work.

 

Recipe author: The Dinner4Good Team

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