Jamie Oliver Spicy Lamb Shanks
One of my favourite, hearty Lamb shanks recipes. Delicious
4 shanks of lamb
freshly ground black pepper
4 cloves of garlic, finely chopped OR halved and smashed
2 large carrot, quartered, finely, sliced
6 sticks celery, quartered, finely, sliced
2 large onion, finely chopped
1 small dried red chilli
1 teaspoon dried marjoram, or, oregano
1 tablespoon nutmeg
1 tablespoon olive oil
1 tablespoon fresh rosemary
4 tablespoon balsamic vinegar
6 anchovy, fillets
2 (440g) tins of roma tomatoes
2 tablespoons tomato paste
1 tablespoon tapioca flour
Season the lamb with sea salt and freshly ground black pepper.
Heat a thick-bottomed casserole pan, add the oil, and brown the meat on all sides and then remove from the pan.
Add the garlic, carrot, celery, onions, chilli, the chopped rosemary, nutmeg and a pinch of salt. Add the balsamic vinegar.
Pour in the tinned roma tomatoes, kept whole and tomato paste. Add 1 can of water. Stir in well.
Add the anchovies. Return the lamb to the casserole. Bring to the boil, put on the lid and cook in the preheated oven at 180 degrees C for 1 1/2 - 2 hours, then remove the lid and cook for a further half an hour.
Taste and season , thicken with tapioca flour if desired.
Finally, stir in a handful of roughly chopped marjoram or flat-leaf parsley.