Recipe

SLOW COOKED LAMB SHANKS

You can make this for a family of six or for a crowd of 200+ - it is always a hit. The emphasis is on SLOW!

4 lamb shanks

Salt and freshly ground black pepper

5 ml coriander seeds

1 small dried red chilli

10 ml dried rosemary

5 ml dried marjoram or oregano

45 ml flour

15 ml olive oil

2 cloves garlic

2 large carrots, peeled

6 sticks of celery

2 onions

30 ml balsamic vinegar

250 ml dry white wine

1 x 45 g tin of anchovy fillets (optional)

2 x 410 g tinned plum tomatoes

1 handful of fresh basil, oregano or flat-leaf parsley, roughly chopped for garnishing

Serve with Gremolata

60 ml parsley, finely chopped

Rind of 2 lemons, finely grated

2 cloves of garlic, finely chopped

45 ml extra virgin olive oil

• Grind the coriander, chilli, rosemary and oregano in a coffee grinder or with a pestle and mortar.

• Season the meat with salt, pepper, the spice mixture and flour and put in a casserole.

• Finely chop all the remaining ingredients (except for the fresh herbs) and pour over the meat.

• Bake in the oven at 180°C for about

• 4 hours or until soft but not falling off the bone.

• Skim off any fat and season to taste.

• Garnish with the roughly chopped fresh basil, oregano or flat-leaf parsley.

• Combine all the ingredients in a small bowl and serve with the meat

Discover more of Antoinette's delicious recipes in Life on a Table

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