Father’s Day Roast Lamb & Port Gravy

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Father's Day Roast Lamb & Port Gravy
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Course Main Dish
Servings
Ingredients
  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper
Course Main Dish
Servings
Ingredients
  • 2 kg bone in leg of lamb
  • 8 garlic cloves thickly sliced
  • 2 leaves rosemary sprigs picked
  • 1 lemon zest only
  • 1 tin of Anchovies
  • 2 tbsp olive oil
  • 1 onion cut into wedges
  • 350 ml Port
  • 40 g unsalted butter
  • 2 tsp Cornflour
  • Sea salt flakes and freshly ground black pepper
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Instructions
  1. Preheat the oven to 200C
  2. Make incisions all over the lamb and stuff a garlic slice with an anchovy and pinch of rosemary leaves (use half of what you have and keep the rest of the rosemary aside) into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper.
  3. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml of the port and 300ml water into the tin and return to the oven for 30 minutes.
  4. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes.
  5. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Port and another 300ml water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible.
  6. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy and your favourite sides.
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Lamb sliders with harrissa and mint

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Lamb sliders with harrissa and mint
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Servings
sliders
Ingredients
  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve
Servings
sliders
Ingredients
  • 1.8 kg lamb shoulder or leg bone in
  • 2 tbs harissa plus extra to serve
  • 2 cups chicken stock 500ml
  • 1 onion quartered
  • 1 garlic bulb halved
  • 1 lemon halved
  • 1/3 cup mayonnaise 100g
  • 10 small brioche or fresh buns partially split through the top
  • leaves Mintand snow pea sprouts to serve
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Instructions
  1. Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan.
  2. Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone.
  3. Spread the mayonnaise inside the buns, adding extra harissa, then fill with lamb, mint leaves and snow pea sprouts. Serve warm.
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Best Ever Oven Braised Lamb Shanks

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Best Ever Oven Braised Lamb Shanks
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Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
Course Main Dish
Servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 4 - 6 lamb shanks trimmed of excess fat
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup Flour
  • 2 cups beef stock
  • 1 1/2 cups red wine like Merlot or Pinot Noir
  • 400 g passata
  • 2 tablespoons tomato paste
  • 2 beef stock cubes crushed
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped divided
  • 2 bay leaves
  • Salt and pepper to season
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Instructions
  1. Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
  2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
  3. Transfer to a plate, tent with foil to keep warm, set aside.
  4. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
  5. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
  6. Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
  7. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
  8. Gently transfer the shanks onto a plate; tent to keep warm.
  9. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
  10. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
  11. Garnish with parsley and serve with mashed potato.
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Rosemary roast lamb chops

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Rosemary roast lamb chops
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Course Main Dish
Servings
Ingredients
  • 3 tbsp olive oil
  • 8 lamb chops
  • 1 kg potatoes chopped into small chunks
  • 4 rosemary sprigs
  • 4 garlic cloves left whole
  • 250 g cherry tomatoes
  • 1 tbsp balsamic vinegar
Course Main Dish
Servings
Ingredients
  • 3 tbsp olive oil
  • 8 lamb chops
  • 1 kg potatoes chopped into small chunks
  • 4 rosemary sprigs
  • 4 garlic cloves left whole
  • 250 g cherry tomatoes
  • 1 tbsp balsamic vinegar
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Instructions
  1. Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
  2. Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
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BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives

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BBQ Butterflied Leg of Lamb with Lemon Potatoes and Olives
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Servings
Ingredients
  • 1.6 kg butterflied leg of lamb
Marinade and baste
  • 1/2 cup of white wine
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 3 cloves garlic crushed
  • 1/2 cup firmly packed oregano or mix or mint parsley or rosemary
Potatoes
  • 1 kg potatoes peeled
  • 2 lemons cut into wedges
  • 2 cups black olives
  • 2 Tbsp butter
  • 2 Tbsp. olive oil
  • flaked rock salt
  • 1/4 cup flat-leaf parsley chopped Parsley, oregano, mint or rosemary leaves to serve
Servings
Ingredients
  • 1.6 kg butterflied leg of lamb
Marinade and baste
  • 1/2 cup of white wine
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 3 cloves garlic crushed
  • 1/2 cup firmly packed oregano or mix or mint parsley or rosemary
Potatoes
  • 1 kg potatoes peeled
  • 2 lemons cut into wedges
  • 2 cups black olives
  • 2 Tbsp butter
  • 2 Tbsp. olive oil
  • flaked rock salt
  • 1/4 cup flat-leaf parsley chopped Parsley, oregano, mint or rosemary leaves to serve
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Instructions
  1. Lay the butterflied leg of lamb out on a large board, taking a sharp knife score the surface of the meat and fat on a diagonal. In a large lidded plastic container combine all the marinade ingredients and mix well. Place the lamb into the marinade, cover with lid and put in the fridge for a few hours or overnight. Shake the container and turn the piece of lamb over half way through marinating time.
  2. Heat barbecue grill plate to high add lamb and cook for a few minutes until lightly golden, turn over baste and cook for a further 3 minutes. Turn the heat to low and cook basting occasionally for 15 –20 minutes on each side. The lamb will be ready when it is firm to touch and not springy. Remove from the heat and place on a platter. Cover loosely with foil and leave to rest for about 15 minutes in a warm place.
  3. Meanwhile cut potatoes into long wedges and place directly onto a roasting tray. Add lemon wedges and scatter olives through the tray. Dot with butter and drizzle with oil then sprinkle over a little salt. Toss well to coat with your fingers and place into a hot oven to roast for 50-60 minutes until golden.
  4. Once the potatoes are cooked place onto a serving platter season to taste and scatter with freshly chopped parsley.
  5. Carve the lamb to serve and place back onto a platter. Scatter fresh herbs over the meat to serve. Accompany with a simple green salad.
Recipe Notes

If you don't have a hooded BBQ, cook in a 180C oven for 45 min - 1 hour, then char in a frypan or griddle pan for 5 mins on each side then rest for 10 minutes before serving.

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Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

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Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki
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Servings
Ingredients
  • 1 kg lamb leg or shoulder cut into chunks
  • 80 ml olive oil approx. 5-6 tbsps
  • 2 cloves of garlic crushed
  • juice of 1 lemon
  • 2 red onions roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme or some fresh thyme chopped
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp cumin
  • salt and freshly ground pepper
  • 10 metal or wooden skewers
For the tzatziki sauce
  • 1 cucumber
  • 2 cloves of garlic minced
  • 1/4 cup of aextra virgin olive oil
  • 500 g of strained yogurt 18 ounces
  • 1-2 tbsps of red wine vinegar
  • pinch aof salt
To serve
  • 10 pita breads
  • olive oil
  • 1 tsp dried oregano
Servings
Ingredients
  • 1 kg lamb leg or shoulder cut into chunks
  • 80 ml olive oil approx. 5-6 tbsps
  • 2 cloves of garlic crushed
  • juice of 1 lemon
  • 2 red onions roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme or some fresh thyme chopped
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp cumin
  • salt and freshly ground pepper
  • 10 metal or wooden skewers
For the tzatziki sauce
  • 1 cucumber
  • 2 cloves of garlic minced
  • 1/4 cup of aextra virgin olive oil
  • 500 g of strained yogurt 18 ounces
  • 1-2 tbsps of red wine vinegar
  • pinch aof salt
To serve
  • 10 pita breads
  • olive oil
  • 1 tsp dried oregano
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Instructions
  1. To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
  2. Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
  3. In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
  4. To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
  5. Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
  6. While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 220C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
  7. Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
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FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE

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FESTIVE LEG OF LAMB WITH MINTY FETA SAUCE
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Course Main Dish
Servings
Ingredients
  • 1 leg of spring lamb
Marinade
  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
SAUCE
  • 250 g soft feta cheese
  • 250 ml Greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp Freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish
Course Main Dish
Servings
Ingredients
  • 1 leg of spring lamb
Marinade
  • 2 tsp ground cumin
  • 2 tbsp preserved lemon finely chopped
  • 6 anchovies finely chopped
  • 2 tbsp rosemary finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
SAUCE
  • 250 g soft feta cheese
  • 250 ml Greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp Freshly ground black pepper
  • 4 tbsp mint tarragon, basil or dill leaves, chopped
  • extra mint for garnish
  • 1 pomegranate seeds only (or dried cranberries)
  • Cherries to garnish
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Instructions
  1. Pound the marinade ingredients using a pestle and mortar or whizz in a food processor until almost finely chopped. Cut 2cm-deep slashes in the lamb, then rub in the marinade. Cover and leave overnight in the refrigerator.
  2. To make the sauce, combine all the ingredients, except the extra mint and pomegranate seeds, in a food processor or blender until smooth. Refrigerate until needed.
  3. Preheat the oven or a charcoal barbecue to 190°C. If oven-roasting the lamb, place it in a small roasting pan in the middle of the oven. If using the barbecue, make sure the coals are glowing and place the meat directly onto the grill. Roast for about 70 minutes. Test with a skewer to ensure the juices are almost clear. Once the meat is cooked but still juicy, remove from the heat, cover with foil and leave to rest for about 15 minutes.
  4. Carve into neat slices and spoon over the sauce. Top with sliced mint leaves and pomegranate seeds. Fresh cherries will give a more festive look.
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Pulled Leg Of Lamb with Home Made Naan Bread

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Pulled Leg Of Lamb with Home Made Naan Bread
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Servings
Ingredients
Lamb
  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving
Naan
  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten
Servings
Ingredients
Lamb
  • 1 leg of lamb
  • grated zest of a lemon
  • 5 cloves garlicsliced or crushed
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. olive oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • red wine chicken or beef stock or fresh water
  • naan bread
  • tzatziki for serving
Naan
  • 150 ml warm milk
  • 2 teaspoons caster sugar
  • 2 teaspoons dried active dry yeast
  • 450 g plain flour
  • 1 teaspoon ⁄2salt
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil
  • 150 ml natural yogurt lightly beaten
  • 1 egg lightly beaten
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Instructions
  1. For the Lamb, pat the lamb dry with paper towels.
  2. In a small bowl (or with a mortar and pestle) combine the lemon zest, garlic, rosemary, oil and salt and pepper and turn it into a pastel. Rub it all over the lamb. Wrap in cling wrap and refrigerate overnight.
  3. When you are ready to cook, preheat an oven to 120C. Remove the lamb from the fridge and allow to come to room temperature. Put the lamb in a deep roasting tray or dutch oven. Add half a cup of wine, stock or water. Squeeze the juice of the lemon overtop, cover and cook for six to eight hours, or until the meat is falling apart.
  4. Pull the meat apart with forks and serve warm, wrapped in warm naan bread with tzatziki.
  5. For the naan - Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
  6. Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
  7. Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point, using plenty of flour to avoid sticking.
  8. Place a non stock fry pan over a high heat, and when hot shake off the excess flour and place the naan in the pan (no oil) and cook until bread puffs - around 1 minute then flip and cook the other side until it puffs. It should be slightly charred on both sides. Wipe out the pan to remove any excess flour as it will burn and repeat for remaining naan’s.
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BBQ spiced butterflied leg of lamb

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BBQ spiced butterflied leg of lamb
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Servings
Ingredients
For the lamb
  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve
For the marinade
  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only, chopped
  • 1 leaves x 28g pack mint only, chopped
Servings
Ingredients
For the lamb
  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve
For the marinade
  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only, chopped
  • 1 leaves x 28g pack mint only, chopped
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Instructions
  1. Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
  2. Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
  3. Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!
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BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

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BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD
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Course Main Dish
Servings
serves
Ingredients
Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli
Course Main Dish
Servings
serves
Ingredients
Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli
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Instructions
  1. For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
  2. Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
  3. Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
  4. Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.
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