![Spiced Lamb Shanks](/on/demandware.static/-/Sites-LCNZ-Library/default/dw22d7f8fc/images/recipe/HD_PNG_LC_20200427_GB_RC_CI_r0000000000003_ENG.png)
Main INGREDIENTS
- Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Oval Casserole
Price reduced from
$770.00
to
$616.00
Ingredients
Method
Ingredients
- 4 lamb shanks
- 2 Spanish onions, chopped
- 1 bulb of garlic, peeled and crushed
- 5cm piece of fresh ginger, peeled and chopped
- 5 sprigs of fresh rosemary
- Rapeseed oil
- 5 ripe beef tomatoes
- 2 Spanish onions, chopped
- 4 teaspoons tomato paste
- 3 teaspoons cumin seeds
- 2 teaspoons curry powder
- 750ml red wine
- Lamb stock to cover (store bought is fine)
- Salt and pepper to taste
- 2 cinnamon sticks
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Method
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1Preheat the oven to 160°C / 140°C Fan forced.
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2Salt the lamb shanks moderately then mix with the garlic, ginger and rosemary and marinate for 2 hours.
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3Once marinated, wash the salt and marinade off the meat. Heat a little rapeseed oil in Le Creuset Signature Cast Iron Round Casserole and roast the lamb shanks in the oven until well coloured, then remove from the pan.
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4In the same casserole, heat the tomato paste and chopped onion, then add the cumin seeds, curry powder and cinnamon stick and toast on the hob, on a low to medium heat, for 5 minutes, stirring occasionally, then transfer the mixture to the casserole.
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5Chop the tomatoes and add to the casserole, followed by the red wine. Bring the mix to a boil, then add the lamb shanks to the casserole.
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6Add the lamb stock, then bake in a pre-heated moderate oven, with the lid on the casserole, for 3-4 hours until the lamb is succulent and falling off the bone.
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7Cook's Notes: This is a delicious, autumnal dish. For a more earthy flavour, replace the red wine with a dark beer or for a lighter sauce, use white wine.