Cinnamon Lamb Shanks
Ingredients
Scale
For the lamb
Included in the box
- 1–2 packs lamb shanks – 1-2 packs
- Cinnamon Quill – 1
- Garlic – 1 clove, finely chopped
- Carrot – 1 large, quartered and finely sliced
- Celery – 3 sticks, quartered and finely sliced
- Onions – 2 medium/large, quartered and finely chopped
Not included in box
- Sea salt
- Freshly Ground Black Pepper
- Dried Marjoram or Oregano – 1 tsp
- Coriander seeds – 1 tsp
- Fresh Rosemary – 1 sprig
- Flour – 1 tablespoon
- Olive Oil – 1 tablespoon
For the potatoes
Included in the box
- Plum Tomatoes – 2 x 14oz tins
- Fresh Marjoram or Flat-Leaf Parsley – 1 handful, roughly chopped
Not included in the box
- Balsamic Vinegar – 1 tbs
- Dry White Wine – 170 ml / 6 fl oz
- Anchovy Fillets (opt) – 4
Instructions
- Season the lamb with sea salt and freshly ground black pepper. Smash up the coriander seeds and dried chili and mix with the chopped rosemary and dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
- Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan. Add the cinnamon stick, garlic, carrot, celery, onions and a pinch of salt and sweat them until softened. Add the balsamic vinegar and allow it to reduce to syrup. Pour in the white wine and allow simmering for 2 minutes. Add the anchovies (these really seem to intensify the lamb flavor) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it. Bring to the boil, put on the lid and simmer in the oven at 350°F for 1 1/2 hours, then remove the lid and cook for a further 1/2 hour. Skim off any fat and taste for seasoning. Finally stir in a handful of roughly chopped fresh, marjoram or flat-leaf parsley.
- Add some potatoes halfway through cooking, simply clean them and throw them in whole or halved. Check the liquid level, you may need to add a cup of water.