• 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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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