Braised & Spiced Lamb Shank
Hours of cooking over lower heat in a pot which not only enhances the flavour, but it gives result to diabolically tender and succulent meat.
Servings 4 people
Calories 400kcal
Ingredients
- 4 Lamb shanks
- 3 Red or green chilies , sliced
- 6 Garlic cloves , sliced
- 1 tbsp Paprika
- 1 tsp Dried oregano
- 1 tsp Cumin
- 2 tbsp Olive oil
- 2 Tomatoes , sliced into wedges
- 1 Onion , sliced into wedges
- 3 Carrots , peeled & cut
- 2 Celery , cut
- 2 Beef stock pots * , eg. Knorr Stock Pot Rich Beef
- 200 ml Warm water
- 3/4 bottle Red wine
- 6 Fresh bay leaves
Instructions
- Put the lamb shanks, chilies, garlic, paprika, oregano, cumin and olive oil in a large pan. Add salt and pepper. Massage the lamb shanks, ensuring they are well covered with the marinade. Cover and leave in fridge, for as long as half an hour until overnight.
- Heat a large casserole pot over medium-high heat. Drizzle a bit of olive oil after the pot is heated. Add the shanks (only) into the pot to brown them.
- After the shanks are properly browned, add the tomatoes and remaining marinade and sauté for a short while.
- Add the carrots, celery, onions and bay leaves into the pot. Sit the shanks on all other ingredients and pour in the red wine. Switch the heat to medium, bringing the liquid to boil.
- Dissolve the rich stock in water and pour them into the pot. Cover with a lid and transfer pot into oven. Cook for 2.5 hours under 170 degrees Celsius.
- Serve immediately with sides.
Notes
* option to use chicken stock to replace beef. Also, you can also use packet liquid stocks (200ml).
Volume to metrics Conversions can be found here.