Spicy lamb shanks
Sunday lunch today; nothing greater than the treat of lamb shanks! The shanks was just pot-roasted and with the long simmering and slow cooking, the result – delicious and tender. For an indication when it’s done – the meat must just start falling off the bones.
It can also be roasted at 160 °C for about 3½ hours. Just close the shanks with foil or place in a container with a lid.
45 ml (3 Tbsp) olive oil
2 medium lamb shanks on bone (about 500 g each)
1 medium onion, coarsely chopped
2 cloves garlic, crushed
4 whole star anise
1 cinnamon stick
3 ml (½ tsp) ground ginger
10 ml (2 tsp) ground mixed spice
45 ml (3 Tbsp) light brown sugar
60 ml (¼ cup) dry red wine
15 ml (1 Tbsp) light brown sugar
375 ml (1½ cups) beef stock
30 ml (2 Tbsp) tomato paste, optional
45 ml (3 Tbsp) chopped fresh rosemary or 15 ml (1 Tbsp) dried
salt and freshly ground black pepper to taste
30 ml (2 Tbsp) cake flour for thickening
1. Heat oil in a heavy-based pot. Add shanks and fry until browned.
2. Add onion and garlic and sauté for a few minutes until soft. Add spices and fry for 1 minute.
3. Add the remaining ingredients, except the flour. Simmer for 1½ – 2 hours until the shanks are tender and starts falling off from the bone.
4. Thicken sauce with a paste of flour and water, if preferred. Serve immediately with sauce.
Tips
– Serving on potato or sweet potato mash always makes a yummy and delicious dish. I like adding freshly chopped herbs, such as parsley or rosemary to the mash.
– For a further spoil, I add 125 ml (½ cup) grated Cheddar cheese, making a nice and cheesy herb mash.
– To cook four or more shanks, just double the recipe.