May 17 2008
Recpie – Lamb Shanks
Herbed Lamb Shanks
This is one meal that takes a little preparation but is well worth the wait, the meat will be sweet and tender, the herbs and vegie warm and comforting. This is one of my favourite meals in winter or summer. This would usually serve 4 people (1 Shank each) but if you like jef would be tempted to eat more then you can adjust the number of shanks up to double.
Ingredients:
4 lamb shanks (Frenched, which means they have been trimmed of excess fat for presentation)
Salt & pepper to taste (preferably sea salt and fresh ground pepper)
1 tsp ground coriander (fresh if you have it)
1tsp chilli flakes (can be exchanged for ½ tsp of Sambul-olek or sweet chilly sauce)
1 tsp dried rosemary (fresh if you have it)
1 tsp dried oregano (fresh if you have it)
1 tbsp flour
1 tbsp olive oil
1 clove garlic, crushed
1 large carrot, finely diced
4 sticks celery, finely diced
2 large onions, finely diced
2 tbsp balsamic vinegar
200 ml white wine (what ever you are drinking is good)
6 anchovies, chopped
800 gr crushed, tinned tomatoes (I prefer the Italian Lagina ones)
1 cup continental parsley, roughly chopped If you have it else any parsley is good
Method:
Mix together the salt, pepper, coriander, chilli, rosemary, oregano, if you are using fresh either give them a quick whirl in a food processor or bruise in mortar and pestle.
• Add the flour to the mix.
• Roll the lamb in the mix to coat well.
• Reserve any leftover flour herb mix.
• Heat the oil in a heavy based casserole and brown meat on all sides. Remove from pan and add the garlic, carrot, celery and onion.
• Cook until softened.
• Add vinegar and reduce to a syrup.
• Add wine and simmer for a few minutes.
• Add the anchovies, tomatoes and lamb.
• Bring to the boil, cover tightly and cook in the oven at 180 degrees (160 degrees fan forced) for 1.5 – 2 hours.
• Remove lid and cook for a further 30 minutes.
• Skim off any fat and parsley.
The reserved flour and herb mix can be used as a thickener if needed
Serve with mashed potatoes or polenta.
Looks good Justin!
How many is this quantity to feed?
I would guess 4, but I have been known to go through 2 lamb shanks in one meal before!