Spiced Slow-Cooked Lamb Shanks
  1. Preheat oven to 150C (fan forced).
  2. Season the lamb shanks with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the garlic, balsamic vinegar and anchovies, and then add the chicken broth and wine. Simmer for a few minutes.
  7. 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.
  8. 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 and taste for salt and pepper.
  9. Serve with cauliflower puree*, steamed green veggies and sprinkled with parmesan.
Recipe Notes

*To make cauliflower puree steam or boil cauliflower florets until tender. Drain very well and then puree with butter, cream or milk, salt and pepper to taste.