TO DRINK: Luddite Shiraz 2006 will match well with thyme and rosemary.
Braised lamb shanks in a rich tomato ragout
- 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
Preheat the oven to 160°C.
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.
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.
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.
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.
Serve hot with polenta or mash.