Braised Lamb Shanks With Mushrooms and Red Wine
4 tablespoons olive oil
2 lrg onions roughly chopped
4 clv garlic sliced
2 mediums carrots chopped
6 sprg thyme
3 bay leaves
2 teaspoons ground cumin
2 lrg dried hot chillies
1 good pinch of allspice
300 ml red wine
1 small handful of coriander chopped
Preheat the oven to 200C/400F/gas mark 6.
Warm the olive oil in a deep heavy pan then put in the lamb shanks.
Put the onions in the pan and cook over a moderate heat until soft and golden.
Add the garlic and continue cooking stirring occasionally until it softens.
Pour in the tomatoes and about 300ml water.
Stir and cover with a lid.
Put the pan in a preheated oven for an hour stirring once halfway through cooking.