Spiced slow-cooked lamb shanks
Not Too Tricky
serves 4
About the recipe
This is one of the cheapest and tastiest cuts of lamb. Cooked this way, the sauce is very tasty and the meat will just fall off the bone. Served with mashed potato, polenta, couscous or rice, it is a wonderful dish.
The Naked Chef, p116
Ingredients
4 lamb shanks
1 teaspoon coriander seeds
1 small dried red chilli (or 2 teaspoons chopped fresh chilli)
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried marjoram or oregano
1 tablespoon plain flour
1 tablespoon olive oil
1 clove of garlic, peeled and finely chopped
1 large carrot, peeled, 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 dry white wine
6 anchovy fillets in oil
2 × 400g tins of quality plum tomatoes
1 handful of fresh basil, marjoram or flat-leaf parsley, leaves picked and roughly chopped
Method
Find the recipe!
For the full recipe, head to page 116 of The Naked Chef.
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