These were some of the best lamb shanks I have ever eaten from a little restaurant near Christchurch, New Zealand. So good that I had to ask my friends to get the recipe after, we returned to the States.
SPICED LAMB SHANKS – Serves 4
8 lamb shanks
Marinade:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon fennel seeds
1 star anise
½ cinnamon stick
2 kaffir lime leaves
1 fresh chilli
1 clove garlic
8 tablespoons olive oil
Place all dry spices on roasting tray. Place in hot oven and cook until brown and aromatic, taking care not to burn. Place with rest of marinade ingredients (except the oil) into a grinder or pestle & mortar, grind to course powder. Mix with olive oil to form a paste and rub all over lamb shanks. Leave for 2 hours, or overnight.
Preheat heavy based pan on stove top. Cook shanks for 4-5 mins until well browned. Place into casserole, deep enough to cover lamb shanks.
Casserole Stock:
2 carrots
3 stalks celery
2 medium onions, unpeeled
1 whole head garlic
1 lemon
2-3 cups of beef stock
2 sprigs of rosemary
3 sprigs of mint
1 teaspoon tomato paste
salt & pepper
Roughly chop carrots, onions, celery, garlic and lemon and brown in frying pan, add to casserole with shanks. Cover shanks with beef stock. Add rosemary, mint and salt & pepper. Cover with lid. Cook in oven at 200º C for 30 mins, then turn down oven to 160º C and cook for 2 ½ - 3 ½ hours until tender.
Remove shanks and keep warm. Strain veges from stock and discard. Place stock on heat to reduce liquid until it thickens to sauce consistency. Thicken with cornflour if necessary.
Serve cooked shanks on:
Potato mash (flavoured with roast garlic and fresh chopped parsley), honey roasted carrot, parsnip, onion, and fresh steamed green beans. Ladle shank sauce over the shanks and mash, finishing with crispy parsnips.
