Spanish chicken with chorizo and potatoes - Nigella Lawson
Nigella Lawson - Kitchen
Preheat the oven to 170°C. Heat a tablespoon of vegetable oil in a large wide casserole or ovenproof pan, and season 6 lamb shanks with salt and pepper before browning them in the pan. You may need to do this in batches to get them properly coloured, removing them, as you go, to a large bowl. Get rid of the oil in the pan carefully, then put the shanks back in with 3 x 400ml cans of coconut milk and 1 litre of water, which should just about cover the lamb. Cover tightly with a lid or foil and cook in the preheated oven for 2-2½ hours, until exquisitely tender.
Once out of the oven, remove the shanks to a roasting dish, along with 1 litre of the coconutty stock they have been cooking in. Cover with foil, put back in the oven and turn it down to 150°C. Leave the rest of the stock in your original casserole. Add 4 tablespoons of panang curry paste, 3 tablespoons of fish sauce, 1½ tablespoons of light brown sugar and sprits of lime to a bowl and whisk with a ladleful or so of the coconutty cooking liquid from your original casserole, then whisk this mixture back into the casserole. Take the roasting dish of shanks out of the oven, then the shanks out of their dish and add them back to the casserole. (You will just have to cope with throwing away the litre of coconut liquid from the oven dish). Chop a small bunch of fresh Thai basil (or coriander) and add most of that, keeping some back for a final sprinkling at the end. Put the casserole over a medium heat and simmer the lamb for 15 minutes or so, making sure everything is heated through.
Serve the lamb shanks in wide, shallow bowls with Thai scented rice or jasmine rice, serving each person a shank and a ladleful of sauce. Sprinkle some more Thai basil (or coriander) over each bowl, and serve with lime wedges.