Spiced lamb shanks recipe
 Slow-roasted lamb shanks takes time, but not effort, and you will be rewarded with the most succulent and tender meat. olive oil, for frying4 lamb shanks3 brown onions, finely chopped6 garlic cloves, crushed1 tsp mild (Kashmiri) chilli powder1 tsp ground cumin1 tsp ground coriander2 fresh rosemary sprigs, leaves removed and finely chopped1 tbsp soft light brown sugar2 tbsp plain flour2 tbsp tomato purée1 × 400g tin chopped tomatoes400ml/14fl oz red wine1 litre/1¾ pints beef stocksmall handful of fresh flatleaf parsley leaves, roughly choppedsea salt and freshly ground black peppermashed potato, to serve olive oil, for frying 4 lamb shanks 3 brown onions, finely chopped 6 garlic cloves, crushed 1 tsp mild (Kashmiri) chilli powder 1 tsp ground cumin 1 tsp ground coriander 2 fresh rosemary sprigs, leaves removed and finely chopped 1 tbsp soft light brown sugar 2 tbsp plain flour 2 tbsp tomato purée 1 × 400g tin chopped tomatoes 400ml/14fl oz red wine 1 litre/1¾ pints beef stock small handful of fresh flatleaf parsley leaves, roughly chopped sea salt and freshly ground black pepper mashed potato, to serve Method Preheat the oven to 160C/140C Fan/Gas 3.Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate.Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic.Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley.Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate. Heat 2 tablespoons of oil in a large flameproof casserole. Brown the lamb shanks in batches over a medium–high heat for 10–15 minutes, or until browned all over. Transfer to a plate. Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic. Turn down the heat, add another 2 tablespoons of oil and the onions to the casserole and gently fry for 8–10 minutes, or until soft and translucent. Add the garlic, chilli powder, cumin, coriander, rosemary, a teaspoon of salt and a good grinding of black pepper. Fry, stirring regularly, for 4 minutes, or until aromatic. Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Stir in the sugar and flour and then add the tomato purée, chopped tomatoes, wine and stock. Return the lamb shanks to the pan and bring the liquid to the boil. Cover with a lid and place in the oven. Cook for 2½ hours, or until meltingly tender. You will need to turn the shanks now and then if they are not fully submerged in the liquid. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley. Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and adjust the seasoning if necessary. Stir through most of the parsley. Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal. Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and served as gravy or sauce for another meal.