Spiced Slow Cooked Lamb Shanks

    Spiced Slow Cooked Lamb Shanks

    52saves
    3hours10min


    32 people made this

    Great for winter. Pop it in the oven and then just walk away till it's ready! Easy! You can add extra ingredients like whole mini potatoes, parsnips and/or turnips.

    teganrundle Western Australia, Australia

    Ingredients
    Serves: 2 

    • 4 shanks of lamb
    • sea salt
    • freshly ground black pepper
    • 1 tablespoon flour
    • 4 cloves of garlic, finely chopped OR halved and smashed
    • 2 large carrot, quartered, finely, sliced
    • 6 sticks celery, quartered, finely, sliced
    • 2 large onion, finely chopped
    • 1 small dried red chilli
    • 1 teaspoon dried marjoram, or, oregano
    • 1 tablespoon nutmeg
    • 1 tablespoon olive oil
    • 1 tablespoon fresh rosemary
    • 4 tablespoon balsamic vinegar
    • 6 anchovy, fillets
    • 2 (440g) tins of roma tomatoes
    • 2 tablespoons tomato paste

    Directions
    Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

    1. Season the lamb with sea salt and freshly ground black pepper. Dust the lamb with the flour.
    2. Heat a thick-bottomed casserole pan, add the oil, and brown the meat on all sides and then remove from the pan.
    3. Add the garlic, carrot, celery, onions, chilli, the chopped rosemary, nutmeg and a pinch of salt. Add the balsamic vinegar.
    4. Pour in the tinned roma tomatoes, kept whole and tomato paste. Add 1 can of water. Stir in well.
    5. Add the anchovies. Return the lamb to the casserole. Bring to the boil, put on the lid and cook in the preheated oven at 180 degrees C for 1 1/2 - 2 hours, then remove the lid and cook for a further half an hour.
    6. I like to stir the mixture every hour and taste just to be sure that all the ingredients are mixing well together and creating a thick caramelised base.
    7. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped marjoram or flat-leaf parsley.

    Tip

    Don't use to much marjoram/ parsley as using fresh herbs can overpower the dish. The lamb shanks taste better the next day...and a bit more spicer.

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    Reviews (2)

    24

    Um...this is a Jamie Oliver recipe! - 15 May 2010

    by
    11

    This is the richest most delicious dish!! The anchovies really add flavour, am making it again on the weekend for friends to taste - 13 Jul 2009

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