Spicy Lamb Shanks
Lamb shanks are one of our favourite cheaper cuts of meat. They are super tasty and when cooked this way the meat simply falls off the bone.
Serve with couscous or mashed potato.
2 lamb shanks
6 pink peppercorns (black will do)
4 cloves of garlic crushed
1 tsp of chilli flakes
1 tsp coriander seeds (1 tablespoon of powder if you don’t have seeds)
Chopped leaves of 1 big rosemary sprig
1 tsp of dried herbs (we usual use oregano but whatever you have will be fine)
Glug of olive oil
2 sticks of celery (sliced)
1 large onion (chopped)
1 large carrot (sliced)
1 tbs of premium quality balsamic vinegar
1 x tin 400g chopped tomatoes
100ml white wine
1 tbs flour
Oven proof pan with lid
First grind the chilli flakes, peppercorns, coriander, rosemary and dried herbs to a powdery mix. Sprinkle the lamb shanks with salt and then rub the powdery mix over the lamb shanks followed by a dusting of flour (to help thicken up the dish).
Once this is done, heat the oil in an oven proof pan. When it is hot add the lamb shanks and brown the skin on all sides, when this done put the shanks on a dish while you continue.
To the same pan on a medium heat you now add the carrot, celery, onions and the garlic and cook until soft, then add the vinegar and wine and reduce the sauce for 5 minutes on a high heat. Then add the chopped tomatoes and place the lamb back in to the pan.
Turn up the heat and bring to the boil then pop the lid on the pan and place in the oven for 1.5 hours then remove the lid and cook for another 20 minutes.
Now serve (this is so much better when left overnight to allow the flavours to intensify) and the meat will fall off the bone. Serve with lots of mashed potato or couscous sprinkle with pomegranate seeds.