Braised and grilled lamb shanks with prunes and melon


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Braised lamb shanks

To serve

Begin by preparing the lamb shanks. Heat 2 tbsp of the olive oil in a large heavy-based pan over a medium heat, then add the lamb shanks and sear on all sides until browned. Season well with salt and pepper
Reduce the heat to low and add the chopped leeks, onion, carrots, garlic and bay leaf to the pan along with enough water to cover. Cover the pan with a lid and allow to simmer for 2 hours, until the lamb is tender bit still holding its shape
Meanwhile, use a melon baller to scoop out 24 balls from the melons and place them in the fridge until ready to serve. Peel and roughly chop the remaining melon flesh and transfer to a blender. Blitz to a smooth purée and decant to a bowl
Add the chopped prunes and pickle to the bowl of melon purée and mix well. Reserve in the fridge until ready to serve
  • 150g of prunes, finely chopped
  • 30g of pickle, small dice
Once cooked, remove the lamb from the braising liquid and allow to cool, passing the liquid through a fine sieve if reserving for future use
Preheat a grill or barbecue, adding pine needles to the charcoal of the latter to add flavour to the smoke
  • pine needles, for smoking (optional)
Carve the lamb shanks into even slices, allowing 2–3 pieces per person, and brush generously with oil. Place the pieces of lamb onto the barbecue or grill and cook until heated through and lightly charred
  • 1 tbsp of olive oil
To serve, divide the melon balls between serving plates and dot spoonfuls of the prune and melon pickle across the dish. Top with the barbecued lamb slices, season generously and garnish with sprigs of monk's beard. Serve immediately
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