Spiced Slow-Cooked Lamb Shanks
Ingredients
- 4 organic lamb shanks
- 1 tsp coriander seeds
- 1 tsp dried chilli flakes
- 1 tsp dried oregano , or mixed dried herbs
- 1 tbsp fresh rosemary leaves , finely chopped
- 3 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 dry white wine
- 1/2 cup chicken bone broth , or chicken stock
- 800 grams tinned diced tomatoes
- 1 cup basil or parsley leaves , finely sliced
- 1/2 cup finely grated parmesan
Instructions
- Preheat oven to 120C (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 2 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 another 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, anchovies and wine. Simmer for a few minutes.
- Add the chicken broth and tomatoes and return the lamb shanks to the dish. 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, until it thickens. Stir in the basil or parsley and taste for salt and pepper.
- Sprinkle the lamb with parmesan and serve with cauliflower puree* and steamed green veggies.
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.