Try this delicious recipe
Preparation: 30 minutes, plus overnight marinating time Cooking: 5 hours
15 ml Ground coriander
15 ml Ground cumin
5 ml Mutton masala
10 ml Paprika
Olive oil a splash
6 x Lamb shanks
30 ml olive oil
2×400g cans Cherry tomatoes
4 Fresh tomatoes, chopped
250ml Red wine
250ml Chicken stock
Saffron threads a pinch
Sea salt and freshly ground black Pepper, to taste
2 x whole medium chillies, halved
Fresh rosemary a few sprigs
Note: You can use lamb shank or beef for this recipe.
Mix spices in a large bowl and add the olive oil. Mix well.
Rub the spice mix onto the lamb shanks and place into 3 large Ziploc bags and chill overnight. Remove from the fridge at least 30 minutes before cooking
Preheat the oven to 170° C .Heat the oil in a large roasting pan or heavy –based saucepan. Brown the lamb shanks in the oil, turning occasionally to make sure they’re evenly browned, about 5 minutes a side.
Turn off the heat. If you are using a saucepan, transfer the lamb shanks to a large roasting pan. Add the canned and fresh tomatoes, wine and chicken stock.
Place the saffron in a small cup and cover with hot water. When the water colours, add the saffron and water to the pan. Season to taste. Add a good pinch of salt and black pepper.
Give the whole tray a gentle stir and add the chillies and rosemary. Cover with foil or a lid and roast for 3 hours, turning the lamb shanks every hour. Add more water or chicken stock if it gets dry.
Recipe by Chef Suné Niemand