4 garlic cloves, peeled and finely chopped
1 handful coriander, finely chopped
1/2 tsp ground coriander
4 Lamb shanks
2 brown onions, finely chopped
3 cups chicken stock
1 x 400g tin chopped tomatoes
A gorgeous, mildly spiced braise, this is best made the day before you intend to serve it then gently reheated.
Combine the garlic, coriander leaves and ground coriander and rub this mixture over the lamb shanks. Drizzle with olive oil and season well. Set aside to marinate for 4 hours or preferably overnight.
Preheat the oven to 140oC. Place a heavy, oven-proof casserole dish over high heat and add a splash of olive oil. Brown the shanks, in batches, until golden on each side and set aside, reserve the leftover marinade. Reduce heat, add a little more olive oil then add the onions to the pan. Cook for five minutes, or until softened, then add reserved marinade. Cook for a few more minutes, tip in the white wine and let bubble for a few minutes more. Now, add the stock and tinned tomatoes and bring mixture to the boil. Return shanks to the pan (in one layer if possible). Cover and place in the oven to cook slowly for 4 hours.
Serve with tender chickpeas, freshly chopped parsley and Beerenberg Tomato & Cracked Pepper Relish..