575 g pack lamb shanks
4 tbsp coriander seeds
4 tbsp cumin seeds
4 tbsp fennel seeds
3 whole star anise
1 cinnamon stick, broken in half
3 carrots, peeled and cut into 1cm dice
2 parsnips, peeled and cut into 1cm dice
3 small red onions, peeled and quartered
1 red chilli, finely sliced
1 lemon, cut into 5mm dice
2 x 400 g cans chopped tomatoes
300 ml water
1 tsp dried mint
50 g unpitted green olives
2 tbsp spoons tamarind paste (optional)
2 tbsp spoons fish sauce (optional)
4 tbsp soy sauce
4 tbsp coriander seeds
4 tbsp cumin seeds
4 tbsp fennel seeds
3 whole star anise
1 cinnamon stick, broken in half
3 carrots, peeled and cut into 1cm dice
2 parsnips, peeled and cut into 1cm dice
3 small red onions, peeled and quartered
1 red chilli, finely sliced
1 lemon, cut into 5mm dice
2 x 400 g cans chopped tomatoes
300 ml water
1 tsp dried mint
50 g unpitted green olives
2 tbsp spoons tamarind paste (optional)
2 tbsp spoons fish sauce (optional)
4 tbsp soy sauce
method
1. Preheat the oven to 170°C (325°F) Gas mark 3.
2. In a deep sided flameproof large casserole dish seal the lamb shanks until browned on all sides.
3. In the meantime place the coriander, cumin, fennel, star anise and cinnamon on a baking tray and roast for 2 minutes, or until deep brown but not burnt.
4. Remove and grind to a fine powder.
5. Add the vegetables to the casserole dish, along with the chilli and lemon, saute for approximately 5 minutes.
6. Add the tomatoes, roasted spices, water, dried mint, olives, tamarind paste, fish and soy sauce.
7. Bring to the boil then cover and transfer to the oven and cook for 1 1/2 hours.
8. Serve immediately with either couscous or chunks of crusty bread.
2. In a deep sided flameproof large casserole dish seal the lamb shanks until browned on all sides.
3. In the meantime place the coriander, cumin, fennel, star anise and cinnamon on a baking tray and roast for 2 minutes, or until deep brown but not burnt.
4. Remove and grind to a fine powder.
5. Add the vegetables to the casserole dish, along with the chilli and lemon, saute for approximately 5 minutes.
6. Add the tomatoes, roasted spices, water, dried mint, olives, tamarind paste, fish and soy sauce.
7. Bring to the boil then cover and transfer to the oven and cook for 1 1/2 hours.
8. Serve immediately with either couscous or chunks of crusty bread.
serving amount
serves: 3
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