Ingregients
4 lamb shanks, trimmed
1 tsp picante (spicy) smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp (40ml) extra virgin olive oil
2 brown onions, coarsely chopped
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, finely chopped
2 tbsp tomato paste
1 cup (250ml) dry red wine
425g tin crushed tomatoes, x2 if you like extra saucy
2 cups (500ml) beef stock
4 sprigs fresh rosemary, plus extra to garnish
2 sprigs fresh thyme
2 bay leaves
2/3 cup (100g) raisins
300g small waxy potatoes e.g. chats or kipfler
2/3 cup (80g) blanched almonds, toasted (optional)
1 tsp sugar (optional)
To serve: mash, polenta, spinach or kale, if desired.
Method
1. Pre heat the oven to 160 C. Rub lamb with paprika, salt and pepper.
2. Heat a deep oven proof pot over medium high heat. Add 1 tablespoon oil then brown the lamb shanks on all sides, approx. 5 minutes. Remove to a plate.
3. Warm remaining oil in pot and add onions, carrots and celery, stirring frequently. When beginning to soften add garlic. When aromatic add chorizo and capsicum. Cook a few minutes more.
4. Stir in the tomato paste and cook for 1 2 minutes. Pour in the red wine, scraping up any browned bits from the pan, and let it reduce by half (about 3 minutes).
5. Add the crushed tomatoes, beef stock, rosemary, thyme, and bay leaves. Stir well, then return the lamb shanks to the pot, cover and bring to a simmer.
6. Cover with a lid and transfer to the pre heated oven. Cook for an hour, then turn the lamb shanks and add potatoes and raisins.
Cook another 60–75 minutes, or until the meat is tender and nearly falling off the bone. Taste and add salt, pepper and a teaspoon of sugar if necessary to balance the acidity.
7. Scatter with almonds and garnish with fresh rosemary. Serve with mash or polenta and sautéed spinach or kale, if desired.
BEST WINE TO MATCH WITH BRAISED LAMB SHANKS
Plenty of scope here to pair with any medium to heavy bodied red.
To knock it out of the park, try a cool climate or a fleshy Hunter Shiraz, or even a Coonawarra Cabernet.