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Main course
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Ingredients
Condiments & chutney
Slow-cooked fiery lamb shanks
December 31, 2015
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Slow-cooked fiery lamb shanks
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Ingredients
4
lamb
shanks
Olive
oil
, for frying
2
carrots
, peeled and sliced
1
onion
, peeled and thickly sliced
2 bay leaves
1 x 750ml bottle red
wine
500ml
chicken
stock
Small handful of
mint
leaves, to garnish
For the Marinade
1–2 green
chillies
, deseeded and sliced, to taste
1–2 red
chillies
, deseeded and sliced, to taste
2 tsp smoked
paprika
2 tsp dried oregano
1 tsp
cumin
seeds
2
cinnamon
sticks, snapped in half
3
garlic
cloves, peeled, roughly chopped and crushed
Olive
oil
Sea salt and freshly ground
black pepper
Method
First prepare the marinade. Mix the
chillies
(use only one of each if you don’t like hot dishes),
smoked
paprika
,
oregano
,
cumin seeds
,
cinnamon
sticks
,
garlic
, 1 tablespoon of
olive oil
and
seasoning
together.
Rub the mixture into the
lamb
so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.
Preheat the oven to 160°C/Gas 3.
Heat a large casserole dish on the hob and add a couple of tablespoons of
olive oil
. Brown the
lamb
in it for about 6 minutes until coloured on all sides, then add the
chillies
and
cinnamon
from the marinade.
Add the
carrots
,
onion
and
bay leaves
to the casserole and brown for a minute or two. Lift the
lamb
so that it is resting on top of the
onions
and
carrots
.
Add the
red wine
to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half.
Add the
chicken stock
, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.)
Remove the cooked meat from the oven and serve garnished with torn
mint leaves
and the cooking juices spooned on top.
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