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Being a land of lamb lovers it’s hard to go past a great slow cooked shank. These are spiked with a chilli kick and rounded out with miso paste. It’s not your typical combo but trust me, it delivers big on flavours and is sure to please.
4 lamb shanks (450-500 grams per shank)
1 tablespoon coriander seeds
2 dried chillis
1 teaspoon dried oregano
3 tablespoons plain flour
salt and pepper
4 garlic cloves, minced
2 carrots, peeled and diced
5 large celery stalks, finely diced
1 large onion, finely chopped
1 tablespoon rosemary leaves, chopped
3 tablespoons balsamic vinegar
100ml white wine
2 heaped tablespoons white miso paste (find it in the international aisle in your supermarket or use 5 anchovies)
juice of two large oranges
2 x 400 gram tins plum tomatoes
Italian flat-leaf parsley
1 x 28cm ovenproof heavy bottom pot with lid
Lamb: Grind the coriander seeds and chilli using a mortar and pestle. Add the oregano and mix well. Tip into a shallow dish.
Season the shanks with salt and pepper then roll them in the spice mix, making sure they are evenly coated. Dust lightly all over with the flour and set aside.
Heat 2-3 tablespoons of olive oil the pot over a medium heat and brown the shanks on all sides, then remove and set aside. Don’t wash the pot.
Preheat the oven to 180°C.
Sauce: Using the same pot, add the garlic, carrot, celery, onions, rosemary and a pinch of salt and cook until softened (about 10-12 mins). Add the balsamic vinegar and allow it to reduce to a syrup. Pour in the white wine and simmer for 2 minutes.
Add the miso paste, orange juice (or anchovies if you are using them instead), and the tomatoes.
Mix well and return the lamb to the pot, tucking the shanks into the sauce. Bring to the boil, put the lid on and place in the oven for 1½ to 2 hours, then remove the lid and cook for a further 30 minutes, turning the shanks over after 15 minutes.
To finish: Stir through a handful of freshly chopped Italian flat-leaf parsley and serve on top of creamy polenta or a rustic mash with freshly chopped oregano, parsley and basil.