Warm up to WINTER
Shanks with tomato and chilli
These lamb shanks with their generous amount of sauce make the perfect decadent meal for two; for a family of four, flake the meat and mix it through the sauce.
Makes 2 sumptuous servings Preparation: 25 minutes Cooking time: 3 hours Oven temperature: 180°C
• 30ml oil
• 2 x 400g lamb shanks
• 1 large onion, cut into wedges
• 250ml beer
• 2cm fresh ginger, peeled and grated
• 2cm fresh turmeric, peeled and grated
• 2 garlic cloves, chopped
• 2 cassia sticks or 1 cinnamon stick
• 1 green chilli, chopped
• 1 star anise
• 1 sprig curry leaves, if you have
• 1 tin (400g) tomato purée
• 5ml sugar
• 200g mushrooms, chopped
• 15ml garam masala
• 200g roasted cherry tomatoes, optional
1 Heat the oil in a heavy-bottomed pan and fry the lamb shanks until well browned all over. Stir in the onions, fry for another minute and season generously with salt and pepper. Stir in the beer, scrape off all the brown bits at the bottom of the pan and simmer until the liquid has reduced by half.
2 Spoon the shanks and pan juices into a deep ovenproof dish and add the rest of the ingredients, except for the garam masala and cherry tomatoes. Cover and roast slowly in the oven for 2 hours.
3 Remove the lid, stir the garam masala into the sauce and check to
