Slow-cooked lamb shank

Ideas
4 servings Prep: 20 mins, Cooking: 2 hrs
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Lamb

By Food24 November 03 2009
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Ingredients (15)

5.00 ml coriander — seeds
10.00 ml dried chilli — or fresh
15.00 ml dried rosemary
5.00 ml dried tarragon
15.00 ml dried sweet basil
4.00 lamb shanks
0.00 flour — to dust
45.00 ml fresh chillies — 573
30.00 g butter
1.00 garlic — cloves, crushed
3.00 onions — peeled and chopped
4.00 celery stalks — chopped
2.00 carrots — peeled, roughly chopped
150.00 ml stock — chickn or white wine
1.00 tomatoes — tinned and whole
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Method:

Crush the coriander seeds, chilli, rosemary, origanum and sweet basil.
Coat the shanks with the mixture and dust with flour.
Heat olive oil and butter in a heavy-based casserole pot and brown the shanks on high. Remove from the pot.
Reduce the heat and add the garlic, onion, celery and carrots and cook until soft.
Add the balsamic vinegar to make a syrupy sauce.
Pour in wine and simmer for one minute.
Add the tomatoes, stir well and add meat.
Season with salt and pepper.
Cover and bake in a preheated 180 °C oven for about one hour.
Remove the lid and cook for 20 minutes or until tender.
Serve with basmati rice or mashed potatoes.



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