JERK LAMB SHANKS, COCONUT POLENTA, CORN & PINEAPPLE
Inspired by an incredible Jerk Roasted Goat dish we ate in 12:51, London, our own version features one of my favourite ingredients – Lamb Shanks.
We’ve rubbed and seared our shanks in jerk seasoning before braising them low-and-slow in lager. We serve them, falling off the bone, onto a luscious bed of coconut polenta – the perfect foil to the hot jerk. As are the grilled corn and pineapple. Finished off with coriander, sliced chillies and chilli jam for good measure, this is dish sweet, spicy, comforting and above all delicious.
THE JERK LAMB SHANKS
2 Lamb Shanks,
1 Onion, finely diced
2 Garlic Cloves, bashed
1 tbsp Jerk Seasoning,
Pinch of Plain Flour, about 10g
200ml Chicken Stock,
2 Bay Leaves
Juice of Half a Lime,
Generous Pinch of Salt & Pepper
THE COCONUT POLENTA
100g Coarse Polenta, approx 25g
400ml Coconut Milk
1 ½ tbsp. Coconut Oil
Generous Pinch of Salt
300g Pineapple, peeled and sliced into 1cm rounds
1x Whole Sweetcorn, husked
Coriander, a handful of leaves
1–2 Red Chillies, finely sliced
THE LAMB SHANKS
TIP – For a greater depth of flavour you can season the lamb shanks the night before cooking to let them marinade in the jerk seasoning.
- Place the lamb shanks into a large bowl, season with a generous pinch of salt and pepper and then rub the jerk seasoning all over the lamb shanks. It may seem as though there is too much seasoning.
- Preheat the oven to 160Cº.
- Place a large, casserole pan over a Medium-High heat with a lug of Olive Oil.
- Sprinkle the flour over the lamb shanks, ensuring they are evenly covered in a fine layer of flour. Add the lamb to the pan and brown on all sides until darkened and crisp. This should take about 6-8 minutes. Once browned, remove from the pan.
- Add the onion to the pan and cook for 3-4 minutes until starting to colour. Deglaze the pan with a splash of the lager, scraping off any fond at the bottom of the pan.
- Return the Lamb Shanks to the pan, along with the garlic, bay leaves, remaining lager and top up with chicken stock until just covering the meat of the shanks. You may need to add more or less chicken stock than specified depending on the size of your pan. Increase the heat to the pan and bring to a simmer.
- Cover with a lid and transfer to the oven, cooking for 2½ hours or until the meat is tender and starting to fall off the bone.
TIP – you may want to turn the Lamb Shanks halfway through cooking, stirring the sauce as you go to ensure nothing is catching.
- Once cooked, remove the pan from the oven and remove the lamb shanks from the pan, discarding the Bay Leaves. Place the pan over a high heat, and reduce the cooking liquid until thick, glossy, and able to coat the back of a spoon. Season to taste as needed.
TIP – you can keep the Lamb Shanks warm by covering in foil and placing in the oven on a low heat.
THE COCONUT POLENTA
- Fill a saucepan with 200ml of the coconut milk and water and bring to the boil. Once boiling remove the pan from the heat and slowly stream in the polenta, stirring as you go. Stir the mixture together until thickened. About 1-2 minutes.
- Return the pan to a very low heat and top with a lid. Leave the polenta to cook for 30-40 minutes, stirring occasionally, until just starting to come away from the sides of the pan as a cohesive mixture when stirred.
- Fold in the coconut oil, the remaining coconut milk and season to taste. Serve immediately.
THE GRILLED PINEAPPLE & CORN
- Place a griddle pan over a medium-high heat.
- Rub a drizzle of olive oil over the sweetcorn and lay onto the griddle pan. Turn the corn about ⅛ over every minute or so until the entire corn is cooked and lightly charred in places. Using a sharp knife, cut the corn from the cob in long strips. Set aside until needed.
- Place the rounds of pineapple onto the griddle pan and cook on each side for about 1-2 minutes until lightly charred. Slice the charred pineapple into 1cm cubes. Set aside until needed.
- Spoon a bed of the coconut polenta onto a plate and then top with the jerk lamb shank and the reduced sauce. Top with coriander and chopped red chillies. Serve with the grilled pineapple and corn, chilli jam and the remaining sauce.