Spiced Lamb Shanks

Shanks are one of the tastiest cuts of lamb.

Cooked slow with a spicy sauce, the meat just falls off the bone.

Serve with baby potatoes, mash, couscous or rice.

Ingredients:
4 lamb shanks
sea salt and freshly ground black pepper
10ml coriander seeds
2 fresh red chillies, chopped
15ml fresh rosemary, chopped
5ml dried marjoram
15ml flour
15ml olive oil
1 garlic clove, finely chopped
1 large carrot, finely diced
4 sticks celery, finely sliced
2 onions, finely chopped
30ml balsamic vinegar
175ml red wine
6 anchovy fillets
2 x 400g tins whole tomatoes
fresh basil and flat-leafed parsley, roughly chopped

Method:
preheat the oven to 180C (350F, Gas 5)
Season the lamb with sea salt and black pepper.
Using a pestle and mortar, smash up the coriander seeds and chilli.
Mix in the rosemary and dried marjoram.
Rub the shanks with this mixture and then dust each piece with flour.
Heat a thick-based casserole pan with the olive oil and brown the meat on all sides; remove from the pan and set aside.
Add the garlic, carrot, celery, onions and a pinch of salt; sweat the vegetables until softened.
Add the balsamic vinegar and allow it to reduce to a syrup.
Pour in the wine and allow to simmer for 2 minutes.
Add the anchovies and the tinned tomatoes. Keep the tomatoes whole.
Stir before returning the shanks to the pan.
Bring to the boil, put the lid on the pan and transfer to the oven for an hour and a half.
Remove the lid and cook for a further half an hour.
Check seasoning and stir in the basil and flat-leafed parsley.

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