Spiced Slow-cooked Lamb Shanks
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. 
4   lamb shanks
  sea salt and freshly ground black pepper (to taste)
1 tsp  coriander seeds
1 small  dried red chilli (or 2 teaspoons chopped fresh chilli)
1 Tbsp  dried marjoram or oregano
1 Tbsp  flour
1 Tbsp  olive oil
1 clove  of garlic, finely chopped
1 large  carrot, quartered and finely sliced
6 stick  of celery, quartered and finely sliced
2   mediumlarge onions, quartered and finely chopped
2 Tbsp  balsamic vinegar
  170ml6fldry white wine
6   anchovy fillets
  2x400g14oztins of plum tomatoes
  1handful of fresh basil, marjoram or flat-leaf parsley, roughly
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 180c / 350f / 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. 
(ID: 5297) Mirror: rec.food.recipes: Wed, Nov 3, 2004

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