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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar.. Ingredients:
2 tablespoons cumin seeds |
3 tablespoons coriander seeds |
1 teaspoon salt |
4 lamb shanks (about 250g each) |
2 tablespoons olive oil |
1 onion, finely chopped |
1 carrot, finely chopped |
2 stalks celery, trimmed and finely chopped |
4 garlic cloves, peeled and sliced |
400 g tomatoes, drained and roughly chopped |
200 ml dry red wine |
200 ml port wine |
1 liter beef stock |
Directions:
1. Preheat oven to 160°C.
2. Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.
3. Sprinkle over the lamb shanks and press on to coat.
4. In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.
5. Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.
6. Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.
7. Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.
8. Remove from the oven and lift out the shanks. Set aside and keep warm.
9. Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.
10. Serve with mashed potatoes or polenta.
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