The Persian slant in the recipe is in the dark fruit in the cooking sauce, which includes raisins and thick-cut marmalade, and a finishing mint oil and spring onion garnish. The marmalade immediately suggested to me Fullers – more specifically Fuller’s 1845, a big, copper-coloured bottle-conditioned ale bursting with Fullers house style old English marmalade tang and rich, cakey flavours.At the end of cooking, to finish the sauce, I added a good slug of Fuller’s London Porter; Guinness will do fine, especially if you can find a bottle of Export Stout. I picked up this trick from a Keith Floyd recipe for chicken in beer – and it does add an extra depth to the sauce. Jamie’s recipe forbids any substitution for the mint oil and spring onion garnish, which is intended to give a refreshing lift to the final dish. However, Waitrose seemed only willing to sell me half a hundredweight of mint, so I made a fresh oregano oil instead. It adds a sharp lightness to the finished dish, and I think, goes better with the beer. Everybody’s tried mint and lamb, anyway. To accompany? More Fuller’s 1845 would do nicely, but an extra Jamie-type tweak would be Fuller’s Vintage (8.5.%) Also available from Waitrose, if they haven’t replaced it to make room for more fresh mint. As a contrast, Fullers Discovery (4.2%), which is made with a proportion of wheat, would give a refreshingly zesty and slightly floral contrast. Links
My post on Jaimie’s Channel 4 programme, in which Jamie discovers the joys of cooking with beer and sticks it to the French.
Jamie Oliver’s Persian-inspired Guinness and lamb shank recipe.
Lambshank Redemption blog (got to my headline before me…)