Moroccan Spiced lamb Shank on crushed potato
Description
For those who love to eat with a knife and fork as well as with their hands...
Ingredients
4 lamb shanks
salt and pepper to taste
flour for dusting
olive oil
1 large peeled quatered and sliced carrot
1 large red diced onion
6 anchovy fillets
2 x 400g tins chopped tomatoes
2 t ground cumin
2 t ground coriander
1 t paprika
1 t ground ginger
2 cloves garlic - finely chopped
300 mls red wine
100 mls water
handful of fresh rosemary - keep some to garnish
salt and pepper to taste
flour for dusting
olive oil
1 large peeled quatered and sliced carrot
1 large red diced onion
6 anchovy fillets
2 x 400g tins chopped tomatoes
2 t ground cumin
2 t ground coriander
1 t paprika
1 t ground ginger
2 cloves garlic - finely chopped
300 mls red wine
100 mls water
handful of fresh rosemary - keep some to garnish
Methods/steps
- Dust the shanks with flour
- heat a thick bottomed casserole pan and add equal quantities of butter and oil and brown the meat on all sides and remove from pan to rest.
- Add the onion, celery, carrots and garlic to the pan and saute until softened in the sauce left in the pan
- Add the red wine to de-glaze
- Add the anchovies (this brings out the lamb flavour)
- Add tomatoes, spices and fresh rosemary
- Return the lamb shanks to the pan
- Cover and put in a pre-heated oven at 180 degrees C for 90 minutes then remove lid and cook for another 30 mins
- Skim off fat and season with salt and pepper
- If the sauce is too thick, add water or reduce if too thin.
Reviews
