April 08 must've been cooling down on us. I remember I made this stew out of the extra lamb shanks we had. It's from Jamie Oliver and I've taken the recipe from Kitty's website.
As usual I had made few changes to the recipe unfortunately I don't quite remember how much I had altered. I cut the recipe into half to feed the two of us and served it on a bed of mashed sweet potatoes. Anyway, this dish is definitely worth trying!
Spiced Slow-Cooked Lamb Shanks
Ingredients:
4 lamb shanks
(A)
Salt and pepper
1 tsp coriander seeds
1 dried red chilli - I used 2 dried chillies
1 tbsp fresh rosemary - chopped
1 tsp dried marjoram or oregano - I used fresh oregano
(B)
1 tablespoon flour
(C)
1 tablespoon olive oil
(D)
1 clove of garlic, finely chopped
1 large carrot, quartered & finely sliced
6 sticks of celery, quartered & finely sliced
2 medium onions, quartered & finely chopped
pinch of salt
2 tablespoons balsamic vinegar
170ml dry white wine - replaced with beef stock
6 anchovy fillets
2 x 400g tins of plum tomatoes
1 handful of fresh basil, marjoram or flat leaf parsley, roughly chopped - I used fresh parsley and coriander
How to make:
Combine (A) in mortar and pestle and rub onto your lamb. Then dust the shanks with (B). Brown the shanks on all sides with (C), remove.
Saute garlic, carrots, celeries, onions and salt. Add balsamic vinegar and beef stock and simmer. Then the anchovies and tinned tomatoes. Place lamb in the sauce, bring to boil.
Put on a lid on your casserole dish and place it in a preheated 175c oven for 1 1/2 hours. Remove lid & cook for a further half an hour. Stir in your freshly chopped herbs.
For the mashed sweet potatoes
Place peeled potatoes in a salted boiling water and boil til a fork pierced easily through. Mash with milk and butter. Add a splash of balsamic vinegar. Season with salt and pepper.
Enjoy! :)
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