Put the lamb neck back in along with the green sauce and top up with chicken stock to just cover. Season the lamb neck well and dust with the flour. Includes a huge catch up window an ever expanding library of programmes original shorts … Take the carrots out and you have yourself a IPD friendly ragu to serve with cauliflower rice. Watch the best of channel 4 e4 and more4 on demand. Lamb ragu jamie oliver. TIP: Lamb can be quite fatty, so let it get to room temperature, then refrigerate, the fat will solidify on top of the dish, you can then spoon it off for a less greasy, healthier version. Add the white wine to deglaze the pan and reduce until the liquid evaporates. Either freeze it or re-heat and serve. Jamie Oliver's spiced lamb shanks are melt in the mouth delicious and is actually one of the cheapest cuts of lamb This is one of the dishes I cooked on my first TV show, The Naked Chef, in 1999. Good things come to those who wait and a tasty lamb shank is definitely worth the cooking time. Jamie takes some classic Moroccan flavours and techniques the shows you every step of the way. Heat the vegetable oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate. I suppose it’s true to Jamie Oliver’s style – good food, done simply. A delicious lamb recipe for tagine. serves 4.

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