Recipe – Spanish Lamb Shanks
This is my absolute favourite winter recipe of all time, and it is perfect for a Sunday lunch during winter.
- 8 small lamb shanks (1.5kg)
- 1½T plain flour (I use gluten-free flour)
- ½t cracked black pepper
- 2T olive oil
- 1 large red onion, cut into wedges
- 4 cloves garlic, crushed
- 2t ground sweet paprika
- 6 medium tomatoes (1kg), peeled, seeded, quartered. (I use 2 x 400g cans of tomatoes if I am feeling lazy!)
- 3 large carrots, chopped into chunky bites
- 2T tomato paste
- 1 cup of dry red wine (250mL)
- 250mL beef stock
- 2 sprigs fresh rosemary, chopped
- 3 strips lemon rind
- 1 cinnamon stick
- 90g seeded black olives (My husband doesn’t like olives so I don’t always include them & it is still yummy)
- 2T lemon juice
- 2T chopped fresh mint
- Toss lamb in combined flour & pepper. Heat oil in large deep pan or a big soup pot.
- Cook lamb in batches until browned all over, drain on absorbent paper, set aside.
- Add onion, garlic & paprika to same pan, cook, stirring until onions are soft.
- Add tomatoes, carrots, paste, wine, stock, rosemary, rind & cinnamon. Stir to combine.
- Return lamb to pan, simmer covered for 90mins, stirring occasionally.
- Stir in olives, simmer uncovered for 30mins or until lamb shanks are tender.
- Just before serving, stir in juice & mint.
If you are a vegetarian, replace the lamb with lots of vegetables (and the beef stock with vege stock) as this base is truly delicious.