Braised lamb shanks in a rich tomato ragout

Braised lamb shanks in a rich tomato ragout recipe

TO DRINK: Luddite Shiraz 2006 will match well with thyme and rosemary. 

Braised lamb shanks in a rich tomato ragout

Serves: 4
Cooking Time: 2 hours 40 mins

Ingredients

  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) cake flour
  • 5ml (1 tsp) dried chilli flakes
  • 4 smallish lamb shanks, French-trimmed (ask your butcher)
  • 30ml (2 tbsp) olive/avocado oil
  • 2 sticks celery, cut into 1cm chunks
  • 1 onion, chopped
  • 3 garlic cloves, bruised and roughly sliced
  • 5ml (1 tsp) coriander seeds, crushed
  • 250ml (1 cup) red wine
  • 15ml (1 tbsp) fresh thyme leaves
  • 15ml (1 tbsp) fresh rosemary
  • leaves, chopped
  • 15ml (1 tbsp) fresh flat-leaf parsley, roughly chopped
  • 2 x 410g tins whole peeled tomatoes
  • 250ml (1 cup) baby carrots, peeled and halved

Instructions

1

Preheat the oven to 160°C.

2

Season the flour well and mix with the chilli flakes. Dip the lamb shanks in the seasoned flour, coat well and shake off the excess.

3

Heat the oil in a large, heavy-based pan and brown the shanks all over. Add the celery, onion, garlic and coriander and brown lightly. Add the wine, herbs and tomatoes and stir well.

4

Transfer the lamb to a casserole dish and pour over the rest of the pan contents. Cover with foil and roast for about 2 hours.

5

Remove the foil, stir in the carrots and roast uncovered for another 20 minutes. Keep an eye on it and add water periodically if the sauce is getting too dry.

6

Serve hot with polenta or mash.

Send this to a friend