I have been making these spiced lamb shanks, based on a dish from Jamie Oliver’s first ever cookbook, every winter for 10 years and they are always perfectly tender, delicious and aromatic. Cooking lamb long and slow on the bone makes for the most nutritious and tasty dish, with the anchovies adding a beautiful depth to the flavours.
My favourite way to serve them is with cauliflower puree* and steamed green veggies, though mashed potatoes, polenta or a green salad would also be lovely accompaniments. This dish is also wonderful cooked the day before, the flavours just improve.
At The Health Emporium we sell organic grass-fed lamb shanks, pasture-raised ethically and sustainably as nature intended.
Spiced Slow-Cooked Lamb Shanks
- 4 Organic Lamb Shanks
- 1 tsp Coriander Seeds
- 1 tsp Dried Chilli Flakes
- 1 tsp Oregano , or mixed dried herbs
- 1 tbsp Fresh Rosemary Leaves , finely chopped
- 2 tbsp Butter
- 2 large Onions , finely diced
- 4 sticks Celery , finely sliced
- 2 medium Carrots , finely diced
- 2 cloves Garlic , finely chopped
- 2 tbsp Balsamic Vinegar
- 6 Anchovy Fillets
- 1/2 cup Chicken Bone Broth , or stock
- 1/2 cup Dry White Wine , or more chicken broth
- 800 grams Tinned Diced Tomatoes
- 1 cup Basil or Parsley Leaves , finely sliced
- 1/2 cup Finely Grated Parmesan
- Preheat oven to 150C (fan forced).
- Season the lamb shanks with salt and pepper.
- Grind the coriander seeds and chilli flakes in a mortar and pestle., and then mix in the oregano and rosemary. Roll the lamb in this mixture, pressing it well in.
- Melt 1 tbsp butter in a large casserole dish and cook the lamb shanks until golden brown on all sides. Remove them from the pan and set aside.
- Add the other tbsp of butter to the casserole dish, then stir in the onions, celery, carrots and 1 tsp salt. Cook gently until very soft, approximately 10 minutes.
- Stir in the garlic, balsamic vinegar and anchovies, and then add the chicken broth and wine. Simmer for a few minutes.
- Stir in the tomatoes, bring to a boil, cover with a tightly fitting lid and place in the oven for 4 hours, until the lamb is very tender.
- Remove the pan from the oven and if the dish has too much liquid simmer it over the stove, uncovered, for a few minutes until it thickens. Stir in the basil or parsley and taste for salt and pepper.
- Serve with cauliflower puree*, steamed green veggies and sprinkled with parmesan.