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Slow-cooked Fiery Lamb

Name: Slow-cooked Fiery Lamb
Cook time: 210 min
Total time: 210 min
Yield: 4
Cuisine: International
Ingredients: 4 lamb shanks; Olive Oil for Frying; 2 Carrots peeled and sliced; 1 Onions. Peeled and Thickly Sliced; 2 Bay Leaves; 1x 750ml Bottle Red wine; 500ml Chicken Stock; Mint Leaves, to garnish; 1-2 green chilies deseeded finely chopped; 1-2 red chilli. deseeded and finely chopped; 2 tsp Smoked Paprika; 2 tsp dried oregano; 1 tsp Cumin seed; 2 cinnamon sticks; 3 garlic cloves, peeled, roughly chopped and crushed; olive oil for drizzling; Sea Salt and Black Pepper

Over a year ago 1,972 views

Cook: 210 mins

Serves: 4

Main Course

Ingredients

4 lamb shanks
Olive Oil for Frying
2 Carrots peeled and sliced
1 Onions. Peeled and Thickly Sliced
2 Bay Leaves
1x 750ml Bottle Red wine
500ml Chicken Stock
Mint Leaves, to garnish
1-2 green chilies deseeded finely chopped
1-2 red chilli. deseeded and finely chopped
2 tsp Smoked Paprika
2 tsp dried oregano
1 tsp Cumin seed
2 cinnamon sticks
3 garlic cloves, peeled, roughly chopped and crushed
olive oil for drizzling
Sea Salt and Black Pepper

Accompaniment

Method

1
1. First Prepare the marinade. Mix the chillies (use only one of each if you do not like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and season together. Rub the mixture into the lamb so it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least an hour, or even overnight as it will really improve the flavour.

2. Preheat the oven to 100*C/Gas 3.

3. Heat a large casserole dish on the hob, and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.

4. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the carrots and onions. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to a boil and cook for 7-8 minutes to reduce the liquid by half. Add the chicken stock, bring to a boil, the transfer uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce is reduced. If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.

5. Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top.