4 lamb shanks
2 onions, chopped
½ or some of a leek, sliced
3 cloves garlic, roughly chopped
½ cauliflower, cut into large florets (the cauliflower is going to be baked in the oven on a tray)
parsley, a few stalks finely chopped
3 t coriander powder
2 t garum marsala powder
1 t cumin powder
4 carrots, peeled and chopped
1 tin tomatoes
2 tab tomato paste
1 litre chicken stock (gluten free)
a generous splash of white wine
salt and pepper
coriander and mint leaves chopped to serve
This is a slow cook dish, so allow yourself approx 3 hrs from start to finish so you can cruise along and have a glass of wine as you cook. I haven’t put times in much as it really depends on your stove, pot and the size of
your shanks, so you’re best to just have a play with it.
The shanks could take up to 2 -3 hours of cooking time depending on their size. In a large pot (I use my french pot, le creuset), add some olive oil and heat it up, when hot add the shanks, turn the heat down a little and brown them well. When browned remove shanks from the pot and set aside. To the pot add the onions, leek, garlic, a little more oil and cook them until soft. You may need to turn the heat down a little more if its getting too hot. Add the spices and a little salt, cook for a few minutes until aromatic. Add the shanks back into the pot, add the stock, wine and carrots.
Make sure the shanks are mostly covered by liquid, if not perhaps add a little more stock or water. Bring the pot up to the boil and turn tight down to a simmer and place the lid on. It may take a bit of checking and jiggling to get the heat right, as the pot heats up it may need to be turned down as you don’t want it to boil. Every 10 to 15mins check and turn the shanks over and around so they cook evenly. After about 1 hour add the tin of tomatoes and stir a little.
While the shanks are cooking, preheat the oven to 180 degrees. Cut the cauliflower into large florets, place in a bowl with salt and pepper and some olive oil and toss so the florets get oil and seasoning all over them. Line a baking tray with baking paper and spread the cauliflower out on the tray. Bake until cooked – approx ½ hour, but keep an eye on them. When done, set aside.
When your shanks are cooked and are coming off the bone, remove them from the pot and keep warm. Probably in the oven that you had the cauliflower in.
Your sauce will be a little thin, so we want to reduce it some so it thickens up. Turn the heat up, add 2 T tomato paste, stir and reduce your sauce down a little. When it has reduced enough, add the cauliflower and shanks to the pot and you are done.
Sprinkle over the mint and coriander and serve.
Serve with rice or mash or salad
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