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Slow-cooked lamb shank

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 15
Servings 4
Time 20 minutes


  • 5
    coriander seeds
  • 10
    dried or fresh red chilli
  • 15
    dried rosemary
  • 5
    dried tarragon
  • 15
    sweet basil
  • 4
    lamb shanks
  • flour, to dust
  • 45
    olive oil
  • 30
  • 1
    clove garlic, crushed
  • 3
    onions, peeled and chopped
  • 4
    sticks celery, chopped
  • 2
    carrots, peeled or chopped
  • 150
    chicken stock or white wine
  • 1
    x 400 g can whole tomatoes


1 1/2 hours
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.

Read more on: bake  |  sauté  |  lamb

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