Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
With pearl barley risotto
About the recipe
This dish is inspired by our Scottish brothers and sisters using the incredible spices found in haggis. Slow-cooked tender lamb shanks with a kick of marmalade and whisky, on a bed of creamy barley risotto. You will love it.
Recipe From
6 lamb shanks (roughly 400g each), French-trimmed (ask your butcher to do this for you)
4 rashers of higher-welfare smoked streaky bacon
olive oil
1 onion
1 red onion
1 swede (800g)
2 carrots
2 sticks of celery
10 allspice berries
2 teaspoons black peppercorns
5 cloves
½ a nutmeg, for grating
100ml Scotch whisky
1 tablespoon marmalade
1 heaped tablespoon flour
1 litre organic beef stock
2 fresh bay leaves
RISOTTO
2 leeks
1 knob of butter (20g)
450g pearl barley
1.5 litres good chicken stock
350ml semi-skimmed milk
60g mature Cheddar cheese
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