Lallia requested on the 23 May 2004some recipe for Lamb Shanks. I know it
is a bit late but I just found this group.

Here is one that worked for me. Cooked this way the sauce is very tasty
and the meat will just fall off the bone. Served with potato mash,
polenta, couscous or rice.

Spiced Slow-cooked Lamb Shanks

4 lamb shanks
sea salt and freshly ground black pepper (to taste)
1 teaspoon coriander seeds
1 small dried red chilli (or 2 teaspoons chopped fresh chilli)
1 tablespoon dried marjoram or oregano
1 tablespoon flour
1 tablespoon olive oil
1 clove of garlic, finely chopped
1 large carrot, quartered and finely sliced
6 sticks of celery, quartered and finely sliced
2 medium/large onions, quartered and finely chopped
2 tablespoons balsamic vinegar
170ml/6fldry white wine
6 anchovy fillets
2x400g/14oztins of plum tomatoes
1handful of fresh basil, marjoram or flat-leaf parsley, roughly
chopped

Season the lamb with sea salt and freshly ground black pepper. Smash up
the coriander seeds and dried chilli and mix with the chopped rosemary and
dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust
the lamb with the flour. Heat a thick-bottomed casserole pan, add the oil,
brown the meat on all sides and then remove from the pan. Add the garlic,
carrot, celery, onions and a pinch of salt and sweat them until softened.
Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the
white wine and allow to simmer for 2 minutes. Add the anchovies (these
really seem to intensify the lamb flavour) and then add the tinned
tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to
the boil, put on the lid and simmer in the oven at 180ºC / 350ºF / gas 5
for 11/2 hours, then remove the lid and cook for a further 1/2 hour. Skim
off any fat and taste for seasoning. Finally, stir in a handful of roughly
chopped fresh basil, marjoram or flat-leaf parsley.

Yummy


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