Recipe by Jewelies
I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar..
Top Review by Peter J
Absolutely wonderful! The cooking method left the meat ever so tender and the wine / port combination gave a great depth to the sauce. One change I did make though was to blend in a tablespoon of flour and a little water at the end to thicken the sauce more, it tasted so great is seemed a shame not to make it a little thicker so it stuck to everything more and I loved it in more of a gravy consistency.
- 2 tablespoons cumin seeds
- 3 tablespoons coriander seeds
- 1 teaspoon salt
- 4 lamb shanks (about 250g each)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 stalks celery, trimmed and finely chopped
- 4 garlic cloves, peeled and sliced
- 400 g tomatoes, drained and roughly chopped
- 200 ml dry red wine
- 200 ml port wine
- 1 liter beef stock
Directions See How It's Made
- Preheat oven to 160°C.
- Using a morter and pestle, roughly crush the cumin and coriander seeds until fragrant. Add salt and mix well.
- Sprinkle over the lamb shanks and press on to coat.
- In a large deep heavy based, oven proof dish, heat the oil over medium heat and brown the shanks well. Remove and set aside.
- Place the onion, carrot and celery in the same dish and saute over medium heat until soft. Add the garlic, tomatoes and stir.
- Pour in the wine and port, stir then add the beef stock. Bring to the boil then turn off the heat.
- Return the lamb to the pan, cover with aluminium foil and place in the oven for 3 hours or until the meat almost falls off the bone.
- Remove from the oven and lift out the shanks. Set aside and keep warm.
- Skim as much fat as you can off the surface of the cooking liquid and return to the stove top over medium heat to simmer and reduce to a slightly syrupy consistency.
- Serve with mashed potatoes or polenta.