Lamb shank has got to be the best dish to cook on a stormy winter’s day. Cooked until the meat falls off the bone, lamb shanks are a treat indeed. Use Ras el Hanout, that will give your shanks a deep and broad taste in combination with the red wine.
- 6 lamb shanks
15 small onions, whole peeled
- 3 sprigs of celery, finely chopped
- 3 carrots, finely chopped
6 cloves garlic, crushed
- 4 tbsp Ras el Hanout
- 2 dl olive oil
- 3 tbsp tomato puré
1 dl fresh or dried oregano
- ½ dl fresh thyme
1 can whole sweet cherry tomatoes
½ bottle of good quality red wine
½ bunch flat-leaved parsley
- 2 tbsp lemon zest
- Heat a large cast iron pot on the stovetop and add 1 dl olive oil. Season the room temperature shanks with salt and pepper and brown in the hot pan, remove and set aside.
- Add the onions, celery, and carrots to the pot and simmer for 10 minutes until it has received a little color, add more olive oil if necessary, medium heat.
Add the garlic and cook for a minute.
- Add tomato puré and cook for a minute.
- Add more olive oil and Ras el Hanout and cook for a couple of minutes, stir so the spices don’t burn.
- Stir in the chopped tomatoes, red wine, the fresh spices and return the shanks to the dish.
- Let simmer on the stove on low heat, or in the oven at 140°C for at least two and a half hours.
- The lamb shanks should be tender and falling off the bone.
- Before serving, top the lamb shanks with freshly chopped parsley and some lemon zest.
- Serve with firm yellow potatoes of good quality, roasted butternut squash with garlic and parsley or glazed carrots.