Spiced Lamb Shanks
- 4 lamb shanks
- 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)
- 2 cinnamon sticks
- Salt and pepper to taste
Pre-heat the oven to 160°C / 140°C Fan / Gas Mark 3
Salt the lamb shanks moderately then mix with the garlic, ginger and rosemary and marinate for 2 hours.
Once marinated wash the salt and marinade off the meat. Heat a little rapeseed oil in a roaster and roast the lamb shanks in the oven until well coloured then remove from the pan.
In the same roaster 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.
Chop the tomatoes and add to the casserole followed by the red wine. Bring the mix to the boil then add the lamb shanks to the casserole.
Add 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.