Spice Braised Lamb Shanks

Another fantastic take on braised lamb shanks. This version has sweet and savory undertones which pair really well with garlic mashed and a hearty red wine gravy.

Serves: 4

Ingredients

1 tsp ground cumin

1 tsp ground ginger

1 tsp paprika

1/2 tsp cinnamon

1/2 tsp cayenne

3 tbsp olive oil

4 lamb shanks

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

2 tsp chopped garlic

1 tsp dried rosemary

1tsp dried thyme

1 cup red wine

1 tbsp balsamic vinegar

2 1/2 cups beef or chicken stock

1 tbsp tomato paste

1 bay leaf

Preparation

• Preheat oven to 300 F.
• Combine cumin, ginger, coriander, paprika, cinnamon and cayenne. Rub shanks thoroughly with this mixture.
• Heat 2 tbsp oil in pan over med/high heat.
• Brown shanks on all sides. (You can do this in batches.) Set aside.
• Reduce heat to medium and add remaining oil.
• Add onion, carrot, celery and garlic Saute until onion is translucent, about 5 minutes.
• Add reserved spice mixture, rosemary, thyme and saute for a further 1 minute.
• Add red wine and bring to a boil.
• Add balsamic, stock, tomato paste and bay leaf.
• Combine this mixture with lamb shanks in a large oven safe pot and cook for 2 -3 hours.
• Once meat  is falling off the bone remove and set aside.
• Remove bay leaf, throw everything else in to a food processor or use a hand blender to puree everything.
• Add stock and put back on stove top. Bring to a boil then reduce heat to medium and reduce until gravy thickens up.
• Serve it up.