Lamb Shanks, slow cooked with chilli, garlic and tomatoes
Ingredients
- 4 lamb shanks
- Salt to season
- Freshly milled black pepper; to season
- 3-4 tablespoon olive oil
- 12 cloves garlic; finely chopped
- 1 large red onion; finely chopped
- 2 long red chilli ; finely chopped less heat variety
- 2 medium carrots; diced
- 2 dried bay leaves
- 2 sprigs rosemary
- 2 teaspoon smoked paprika
- 250 ml tomato passata
- 500 ml chicken or beef stock
- cup ½fresh parsley; finely chopped
Instructions
- Season the lamb shanks well with salt and pepper.
- Heat the oil in a large casserole; sear the shanks on all sides, remove and keep aside.
- In the same pan, add the bay leaves, garlic, red chilli and onions; sauté till the onions are softened.
- Then add the carrots, rosemary and smoked paprika; mix well to combine.
- Next add the tomato passata, stock and the lamb shanks. Mix well and season with salt if necessary.
- Bring to boil and then cook covered on low heat till the meat is tender and fall off the bone.
- Finish with fresh parsley.
- Serve warm with couscous and green salad on the side.
Notes
Note: I used the whole lamb shanks, but you could french the bones if it’s too big for the cookware or for presentation purposes.