Slow Roasted Lamb Shank

A lazy Sunday afternoon calls for so slow roasted lamb shanks.  These super tender individual ones I make in a Tagine and are delicious and very easy to make.  You can use one big leg of lamb on the bone if you like, just adjust your cooking time.

Now about a Tagine ... a tajine or tagine is a historically Berber dish from North America that is named after the type of earthenware pot in which it is cooked.  A similar dish, known as tavvas, is found in the cuisine of Cyprus.  If you don't have a tajine, use a Dutch oven (a heavy pot with a tight fitting lid), it works just as well.

Suitable for 2 foodie lovers

Generally it is hard to find green masala - so make you own in a processor:
50g green chilli
30g fresh ginger
30g peeled garlic
1/2 tsp turmeric
3 Tbsp veg oil to form a masala paste)

2  x 600g lamb shanks with bone
Salt & pepper
Olive oil
1 large onion, chopped
1 cup beef stock
1 cup dry red wine
1 tin whole peeled tomatoes
Zest of 1 lemon finely grated
Bunch of rosemary
1 heaped tsp masala

Preheat oven to 180'C
Season shanks with salt and pepper
Heat oil in a Tagine or Dutch oven (heavy pot with tight fitting lid) and brown all sides
Add onions, stock, wine, tomatoes, zest, rosemary and masala and nestle between shanks
Add lid and pop into the oven for 2 hrs until tender (time depends on size of shanks)
Turn once or twice to ensure even cooking
When done remove from sauce and boil down to thicken.

Delish served with some creamy herb mash potato.  Enjoy

          ~ Michelle ~