This review includes a recipe extract from the book, found at the end of the post.
Yes, you’re not seeing double. There’s no spelling mistakes here; the title of this book is what it is. Don’t let the funny book title and the hilarious recipe titles fool you (excuse the pun). The recipes are no joke – it’s serious stuff, serious ingredients, serious cooking, made simple for everyone to try. I’ll be trying a couple of them myself this week. They sound good and Stephen Conroy’s photos makes them all look good. What I can say is that this cookbook lifted my morale today after a tough couple of days!
“Why settle for popcorn and a soda? The Lambshank Redemption Cookbook presents a director’s cut of the finest dishes paying homage to the finest ever films. Think of them as culinary sequels.”
The recipes here have you covered. There are four chapters:
Best Dramas – the nominees include Quiche Me If You Can, The King’s Peach and of course, The Lambshank Redemption;
Best Comedy Films – with My Big Fat Greek Salad, Flying Nemo, and Dude, Where’s My Caviar;
Best Horror and Cult Flicks – with Silence of the Clams, Edward Caesarhands and Snack to the Future;
Best Action Movies – including The Hunt for Bread October, Indiana Jones and the Raitas of the Lost Ark, and Jurassic Pork.
Movie night anyone?
About the author*:
Lachlan Hayman is a self-proclaimed dad-joker who wants to make food less snobby and more fun and accessible to everyone. He’s a fan of a silly concept, but is serious about his food. This is his second book, following on from Killing Me Soufflé, a collection of music-based recipes for anyone who’s ever sung into a spatula.
The Lambshank Redemption by Lachlan Hayman, Dog’n’Bone Books, an imprint of Ryland Peters & Small. Photography by Stephen Conroy. RRP £16.99. Out now.
Braised Lamb Shanks with Cheesy Polenta
If these shanks were served as jail food, everyone would commit felonies or climb up tied bedsheets just to get in. And, as they say: “If you can’t do the crime, you’ve gotta do the time.” Hence why you slow-braise these babies for an hour. Anyway, what’s the rush if you’re doing life?
- 3 tablespoons all purpose (plain) flour
- 8 lamb shanks, trimmed
- 2 tablespoons olive oil
- 8 shallots, peeled and halved
- 1 cup (250ml) red wine
- 3 cups (700ml) beef stock
- 14oz (400g) can chopped tomatoes
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped rosemary leaves
- 3 tablespoons chopped parsley leaves, to serve
For the Cheesy Polenta:
- 4 cups (1 liter) water
- 2 cups (500ml) chicken stock
- 2 cups (375g) cornmeal (polenta)
- 1⁄3 cup (80ml) heavy (double) cream
- 1/3 cup (70g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper
PREPARATION TIME 15 MINUTES
COOKING TIME 1 HOUR 15 MINUTES
Place the flour in a large bowl. Add the lamb shanks and toss to dust on all sides. Shake off any excess flour.
Heat half the olive oil in a large, deep-sided frying pan over a medium heat. Once the oil is hot, fry the lamb shanks on all sides until browned. Remove from the pan and set aside.
Heat the remaining oil in the pan and fry the shallots for 5 minutes or until golden. Return the lamb to the pan and add the wine, beef stock, tomatoes, vinegar, and rosemary. Gently stir to combine and then bring to a boil. Once boiling, reduce the heat to low and cover the pan with a lid. Cook for 1 hour.
To make the polenta, bring the water and chicken stock to a boil in a large saucepan over a high heat. Once boiling, gradually add the cornmeal (polenta) in a steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and continue to stir for 2 minutes or until the cornmeal becomes soft. Remove from the heat, then add the cream and Parmesan cheese. Season with salt and pepper, and stir well to combine. Set aside until the shanks are ready.
Remove the shanks from the pan and transfer to a large bowl. Increase the heat to high and simmer the sauce uncovered for 10 minutes, or until reduced and thickened. Return the shanks to the pan and season with salt and pepper.
Serve the Cheesy Polenta topped with the lamb shanks and sauce. Finish with a sprinkle of parsley.
The Lambshank Redemption Cookbook was kindly sent by the publisher for review.
All images and recipe extracts are used with permission from the publisher.
*Information about the author is extracted from the press release.
The Lambshank Redemption Cookbook by Lachlan Hayman is out now and available to buy instore and online.
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