Tuesday, September 25, 2007

Slow Cooked Lamb Shanks



I went back to my parents fabulous olive grove in the Clare Valley... again, on the weekend. Had a wonderful, relaxing, rather drunk time. I was on cooking duty on Friday night and dad and I decided Lamb Shanks would be the go. I had taken all my cookbooks with me and we went through them and searched for the lamb shank recipe we fancied the most! In the end dad won out as he wanted the shanks with the most spice and flavour. Mum wanted veg and I wanted sauce! In the end I think we all got what we wanted.


The smell, flavour and texture of these shanks is unbeatable. Mum has decided to cook the same meal for all of her friends who are coming over for a dinner party this weekend; and I bought a few extra shanks when I was purchasing these, so Andy will be having shanks for dinner tomorrow night. And I truly can't wait!


4 lamb shanks
sea salt & freshly ground black pepper
1 teaspoon coriander seeds
2 teaspoons dried chilli
1 tablespoon fresh rosemary
1 teaspoon dried oregano
1 tablespoon flour
2 tablespoon olive oil
1 clove of garlic, finely chopped
2 large carrot, quartered & finely sliced
5 sticks of celery, quartered & finely sliced
2 medium onions, quartered & finely chopped
2 tablespoons balsamic vinegar
170ml dry white wine
6 anchovy fillets
2 x 400g tins of plum tomatoes
1 handful of fresh flat leaf parsley, roughly chopped

Season the lamb with salt & pepper. Smash up the coriander seeds & dried chilli & mix with rosemary & dried oregano in a mortar and pestle. Roll the lamb in this mixture, pressing it well. Dust the lamb with the flour.


Heat a thick bottomed casserole pan, add the oil, brown the meat on all sides & then remove from the pan. Add the garlic, carrot, celery, onions & a pinch of salt and sweat until softened. Add the vinegar & allow it to reduce to a syrup. Pour in the wine & allow to simmer for 2 minutes. Add the anchovies & tinned tomatoes, kept whole. Shake the pan & return the lamb to it. Bring to the boil, put on a lid & simmer in the oven at 180 degrees for 2 hours. Remove lid & cook for a further half an hour. Season to taste & stir in the fresh parsley.

E.

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