Braised Lamb Shanks With Mushrooms and Red Wine
By: Anonymous
Published: Saturday, March 13, 2010 - 4:58am

Ingredients




4 tablespoons olive oil
2 lamb shanks
2 lrg onions roughly chopped
4 clv garlic sliced
2 mediums carrots chopped
250 grams chestnut or field mushrooms
6 sprg thyme
3 bay leaves
2 teaspoons ground cumin
2 lrg dried hot chillies
1 good pinch of allspice
300 ml red wine
500 grams chopped tomato or tomato passata
1 small handful of coriander chopped

Preparation

1 Preheat the oven to 200C/400F/gas mark 6. 2 Warm the olive oil in a deep heavy pan then put in the lamb shanks. 3 Let them cook for a few minutes until golden brown turning so they colour on all sides. 4 Lift out. 5 Put the onions in the pan and cook over a moderate heat until soft and golden. 6 Add the garlic and continue cooking stirring occasionally until it softens. 7 Add the carrots and mushrooms stir cover with a lid and cook until the mushrooms have darkened. 8 Stir in the spices a little salt and black pepper and the red wine. 9 Turn up the heat until the wine starts to bubble. 10 Reduce to a simmer cook for 5 minutes then put the lamb back in the pan. 11 Pour in the tomatoes and about 300ml water. 12 Stir and cover with a lid. 13 Put the pan in a preheated oven for an hour stirring once halfway through cooking. 14 If the lamb is not falling from the bone by this time return the pan to the oven and braise for a little longer. 15 Just before serving correct the seasoning and stir in the coriander. 16 The richest of braises and one that needs some crisp piquant leaves such as chicory or frisee to go with it. It will benefit from some wide noodles or boiled potatoes to soak up the mildly spiced gravy. 17 Serves 2