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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

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