Braised lamb shanks with tomato and cumin

Serves 4

Olive oil for frying

8 lamb shanks

Plain flour for dusting

2 large onions, peeled and diced

3 medium carrots, peeled and diced

2 sticks celery, washed and chopped

2 teaspoons ground coriander

1 tablespoon ground cumin

1 cup (250ml) white wine

500g ripe tomatoes, chopped

1 strip orange peel, removed with a potato peeler

Salt and freshly milled black pepper

Heat some of the oil in a large, wide based pan, preferably one that can be used for the whole braise when everything is added.

Lightly dust the lamb shanks with plain flour and fry gently on each side to tan. You’ll probably need to do this in two batches.

Remove as they are done and, in the same pan (adding more oil if necessary), gently fry the onions for a couple of minutes.

Toss in the carrots and celery and continue frying for another few minutes to soften.

Turn the heat right down, add the spices, and fry constantly, for a minute or less.

Pour in the wine and bring to the boil. Add the tomatoes, orange peel, some salt and pepper and bring to the boil.

Scrape the bottom of the pan a little to make sure nothing is stuck, then add 1 litre of water and the lamb shanks to the pan.

Cover, bring to the boil, turn down a simmer for about 90 minutes.

The meat should be so tender that is falls from the bone when shaken.

Keep cooking if necessary. Add half the gremolata ( below ) and simmer for another minute.

Serve with couscous, rice or saffron mash and more gremolata sprinkled on top.

Orange gremolata

1 clove crushed or grated garlic

Zest and juice 1/4 orange

Zest and juice 1/4 lemon

2 tablespoons chopped flat-leaf parsley

Mix the garlic with the zests, juice and parsley.

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