North african scented kalahari lamb shanks

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10 servings Prep: 35 mins, Cooking: 2 hrs
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Lamb

By Food24 November 03 2009
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Ingredients (25)

10.00 lamb shanks
5.00 pinch sea salt
5.00 pinch black pepper — freshly ground
30.00 ml coriander — seeds, toasted, crushed
30.00 ml dried chilli — red
30.00 ml nutmeg — whole, freshly grated
15.00 ml paprika
15.00 ml aniseed
15.00 ml mustard — seeds
30.00 ml dried oregano
30.00 ml yellow sugar
125.00 ml flour — cake
60.00 ml oil
60.00 ml butter
4.00 onion — finely chopped
3.00 garlic — cloves, finely chopped
3.00 carrots — large, thinly sliced
410.00 g tomatoes — whole peeled, canned
15.00 ml fresh ginger — finely chopped
30.00 ml fresh rosemary — chopped
100.00 ml vinegar — balsamic
500.00 ml pinotage
410.00 g tomato purée — tinned
500.00 ml fresh basil — chopped
30.00 ml orange — zest only
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Method:

Preheat the oven to 150°C.

Season the meat with salt and pepper. In a food processor or using a mortar and pestle grind together the coriander seeds, chillies, nutmeg, paprika, aniseed, mustard seeds and oregano until fine.

Add the sugar and roll the shanks in the spice mixture, pressing it in well. Dust the meat with the flour.

Heat the oil and butter in a heavy-based casserole and brown the meat on all sides. Remove from the casserole.

Saut&eacte; the onions in the same pan until transparent. Add the garlic, carrots, canned tomatoes, ginger and rosemary (or lavender) and simmer until the vegetables have softened.

Add the vinegar and reduce to a syrup.

Add the wine and simmer for 5 minutes.

Add the tomato purée, mix gently and return the lamb to the pan.

Bring to the boil, cover tightly with the lid or aluminium foil and simmer in the oven for 2 hours.

Remove the lid or foil and cook further until the meat becomes crispy on the outside.

Skim off any fat and adjust the seasoning if necessary.

Stir in the basil and orange rind just before serving.

Serve the shanks with couscous.



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