2tsp coriander seeds
2tsp cumin seeds
2TBS freshly chopped rosemary
2tsp dried oregano
1 thumb of fresh ginger, grated
2TBS garam masala
4 lamb shanks
2 red onions, finely sliced
2 cloves garlic, crushed
4TBS balsamic glaze
1 tin of plum/chopped tomatoes
500ml/18fl oz lamb/veg stock
- Grind the coriander & cumin seeds, mix with the other rub ingredients and place on a plate. Roll the lamb shanks in the herbs and spices and press into the meat. Leave the shanks in the fridge overnight or for at least 30mins.
- Preheat oven to 180c/GM4/Aga – Baking oven.
- Heat 2TBS of oil in a casserole pot. Season the lamb shanks and brown all over. Remove and set aside. Wipe out the pan.
- Add the onions to the same pan with a drizzle of olive oil and cook until soft, 10mins or so. Add the garlic and cook for a further 2mins.
- Pour in the balsamic glaze, tomatoes and stock. Place the lamb shanks back into the casserole, cover with a lid and cook for 3hrs or until the meat falls away from the bone.
- When cooked, removed the shanks from the dish and reduce the sauce until thick and syrupy.
- Serve as shanks or strip the lamb from the bone and serve on soft, creamy mash, cous cous with lots of roast veg or rice with lots of freshly chopped herbs.
Think Ahead & Helpful Hints
- The lamb is even better cooked up to 2 days in advance, the flavour will get more intense.
- It’s really important to reduce the tomato and balsamic sauce because that’s what gives the dish its richness. If it’s not reduced enough, the sauce is watery and insipid.