• 2 eggs and 5 yolks, lightly beaten
  • 300g ‘00’ pasta flour
  • Semolina or polenta for dusting
  • Table Salt
  • 2 tablespoons extra-virgin olive oil divided
  • 2 lamb shanks trimmed of excess fat
  • 1 large white onion sliced
  • 6 cloves garlic, chopped
  • 1 carrot, chopped
  • 500ml beef stock
  • 200ml red wine
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 tin of baby artichokes or 4 fresh baby artichokes (if using fresh artichoke, prepare beforehand. See below)
  • Fresh parmesan
  • ½ bunch mint chopped
  • ½ bunch parsley chopped
  • 1 lemon zest and juice
  • 100ml olive oil
  • Salt and pepper to season

If you’ve been inspired to make Phil Leicester’s slow cooked lamb shanks with artichokes pappardelle pasta and gremolata, here he has shared a step by step guide to making this tasty dish.



  1. Preheat oven to 175°C
  2. Heat 1 tablespoon of oil in a heavy based pot suitable for the oven, over medium-high heat. Sear two shanks in the hot oil until browned on all sides.
  3. Transfer to a plate.
  4. With the juices left in the pan, sauté the sliced onions, carrots and garlic until softened, (about 3 minutes), then add the rosemary and bayleaf and cook for 1 minute.
  5. Return the shanks back into the pot; season with salt.
  6. Add stock and wine. Bring to a simmer on the stove.
  7. Cover with a lid or foil, transfer to the oven and cook for 2 1/2 hours, or until the meat is falling off the bone.
  8. Gently remove the shanks from the juices and place on to a plate, carefully flake the shanks down a little and cover lightly with a clean dry cloth to prevent it drying out.
  9. Pass the cooking liquid with a sieve in to a bowl and leave to the side.
  10. Open the artichokes and take out the choke with a teaspoon and finely slice.
  11. Get your pan of salted water on to boil for the pasta to be cooking in later
  12. To make the Gremolata, place the chopped parsley, mint, lemon zest in a bowl then add the olive oil, lemon juice and mix then season to taste.
  13. Place a non-stick pan on the stove and heat a little olive oil.
  14. Once the water is boiling put in the pasta and cook as the instruction say on the packet if using dried pasta or if you have made your own wait a little longer as it will cook quicker.
  15. Once the pan with the oil is hot, add in the finely sliced artichokes and a finely chopped clove of garlic.  Add a little splash of the pasta water to deglaze the pan and cook the artichokes to warm them through, they won’t need too long as they are already cooked.
  16. Add a small ladle of the lamb cooking liquor in to the artichoke pan and once bubbling add a couple knobs of butter to give the sauce a nice glossy look. Then add the pulled lamb shank to the pan and heat.
  17. If you are using home made pasta, now is the time to add it to the boiling water.  Cook for 3-4 minutes.
  18. Once the pasta is cooked add it to the lamb shank and artichoke pan with a pair of tongs as you may need some of the pasta water to slacken the sauce.
  19. Gently toss the pasta together so that it doesn’t break up. But make sure the pasta is all coated and the lamb and artichoke are evenly mixed.
  20. Once mixed and seasoned place in to a warm bowl and spoon on some of the gremolata and grate some parmesan on top.


  1. Prepare some acidulated water by filling a bowl with water, adding some vinegar or a couple of slices of lemon, and a pinch of coarse sea salt.
  2. Peel off and discard the first 2-3 layers of outer leaves. Cut the off 5mm of the end of the artichoke stalk with a small, sharp knife to discard the dry end.
  3. Cut the top half or two-thirds of the artichoke this can be discarded.
  4. Cut away the remaining, tough leaves at the base of the artichoke. Using a teaspoon or melon scoop, scrape out the hairy choke inside the heart of the artichoke and discard.
  5. Using the same knife or a vegetable peeler, peel the stalk to reveal the lighter part. You should end up with something that resembles a baseless goblet!
  6. Place the prepared artichoke in the bowl of acidulated water until ready to use for 20 minutes max.

One of my earliest food memories is when my mum used to bake with me and my brother most weekends, we used to fight over who would scrape the bowl out with the leftovers, normally he won as he is older than me so he pulled rank.

I feel there are 2 food trends for me. The first one is pasta, I think there are some good pasta orientated restaurants opening up such as Bancone. The other trend at the moment is choux pastry along with bakeries bringing back classics such as, the Paris brest.

One of my favourite places to eat, at the moment, is local to where I live, which is a place called Garrards. It does fully loaded burgers, chips, streaks and ribs. It’s one my children love to go to, as it’s very relaxed and they do really cool ice cream soda floats, in my opinion the cocktails are better!

One of my most memorable meals is when I was on my honeymoon in Hong Kong and, as you do, when you go on holiday, we asked the concierge at the hotel where we can get an authentic dining experience one evening. He made the booking for us and gave us directions to the restaurant which was situated in a shopping complex, which was getting refurbished, so once we navigated the bamboo scaffolding and the rest of the building site. We got to the restaurant and our dining experience, of a 9-course tasting menu, started with the first course being a pig’s head soup, I will let you imagine the other 8 courses, but put it this way, it wasn’t our conventional Cantonese cuisine, not a chicken ball in sight!

My ideal dinner guests would be David Jason, as he is a comic genius, Vinnie Jones, just to hear about his life experiences about his football career and his now movie career, and finally my wife as I would need someone to tidy up at the end of the meal for me…

My cookbook inspiration at the moment is the DJ BBQ Fire food written by Christian Stevenson. This is at the moment my go to book, as it’s BBQ season. I also like The Pie Room by Callum Franklin because, lets face it, who doesn’t like any form of pastry! If I have friends coming over I have a flick through a series of books by Thug Kitchen in LA.  I like this book as, coming from a working kitchen, the recipes are written how we talk in the kitchen, with the expletives included.

The main three items I have in the fridge are: mature cheddar cheese, charcuterie and Branston Pickle.

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