Spiced Lamb Shanks

Spiced Lamb Shanks
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Oval Casserole
£425.00
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Cast Iron Oval Casserole
Ingredients
Method

Ingredients

  • 4 lamb shanks
  • 2 Spanish onions, chopped
  • 1 bulb of garlic, peeled and crushed
  • 5cm piece of fresh ginger, peeled and chopped
  • 5 sprigs of fresh rosemary
  • Rapeseed oil
  • 5 ripe beef tomatoes
  • 2 Spanish onions, chopped
  • 4 teaspoons tomato paste
  • 3 teaspoons cumin seeds
  • 2 teaspoons curry powder
  • 750ml red wine
  • Lamb stock to cover (store bought is fine)
  • Salt and pepper to taste
  • 2 cinnamon sticks

  • Method

  • 1
    Preheat the oven to 160°C / 140°C Fan forced.
  • 2
    Salt the lamb shanks moderately then mix with the garlic, ginger and rosemary and marinate for 2 hours.
  • 3
    Once marinated, wash the salt and marinade off the meat. Heat a little rapeseed oil in Le Creuset Signature Cast Iron Round Casserole and roast the lamb shanks in the oven until well coloured, then remove from the pan.
  • 4
    In the same casserole, heat the tomato paste and chopped onion, then add the cumin seeds, curry powder and cinnamon stick and toast on the hob, on a low to medium heat, for 5 minutes, stirring occasionally, then transfer the mixture to the casserole.
  • 5
    Chop the tomatoes and add to the casserole, followed by the red wine. Bring the mix to a boil, then add the lamb shanks to the casserole.
  • 6
    Add the lamb stock, then bake in a pre-heated moderate oven, with the lid on the casserole, for 3-4 hours until the lamb is succulent and falling off the bone.
  • 7
    Cook's Notes: This is a delicious, autumnal dish. For a more earthy flavour, replace the red wine with a dark beer or for a lighter sauce, use white wine.