• 2 tablespoons olive oil
• 2 lamb shanks, approximately 900g
• 1 onion, thickly sliced
• 1 fennel bulb, quartered
• 2 large carrots, thickly sliced
• 2 – 3 bay leaves
• 1 bottle of red wine
• 2 cups of chicken stock
For the lamb rub
• 2 teaspoons smoked chilli flakes
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon cinnamon
• 2 teaspoons paprika
• 3 garlic cloves
• A little olive oil
• Squeeze of fresh lemon juice
• Salt and freshly ground black pepper
1. Make the rub first.
2. Smash the garlic in a pestle and mortar along with enough salt to make a paste.
3. Add all the herbs and spices with enough olive oil to make a paste.
4. When you are happy with the consistency, add a squeeze of lemon juice.
5. Rub the lamb shanks with this rub and leave for at least an hour or even overnight.
6. Take the lamb out of the fridge about an hour before you want to cook it.
7. Pre-heat the oven to 160°C.
8. Take a large, cast iron pot and heat the olive oil.
9. Caramelise the lamb on all sides for about 5 – 8 minutes then remove from the pot.
10. Add the vegetables and herbs and cook for about 5 minutes.
11. Add a little of the red wine to the pot to deglaze all the sticky bits then return the lamb to the pot.
12. Add the rest of the red wine and bring to the boil.
13. Reduce the wine by half, which should take about 8 minutes.
14. Add the chicken stock and bring back to the boil.
15. Place, uncovered, in the pre-heated oven for 2 – 2½ hours until the sauce is reduced and the meat is tender and falling of the bone.
Serve on a bed of rice or with some mashed potato.
Add some freshness with a steamed green veg or a plain green salad on the side.
Wine: A good, full-bodied red wine ~ A Cabernet Sauvignon or Merlot, preferably the same wine that you have added to the pot.
Preparation: Approximately 10 minutes + marinading time
Cooking: Approximately 2½ hours + 10 minutes resting time