- 4 lamb shanks
- 2 tablespoons olive oil, coconut oil or good-quality animal fat such as duck fat, lard or tallow
- 1 ½ teaspoons ground cumin
- sea salt and freshly ground black pepper
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 1–2 carrots, sliced
- 2 cups Beef Bone Broth or water
- 1 x 400 g can whole peeled tomatoes
- Chopped parsley
- Serve with your choice of parsnip and cauliflower mash, sweet potato mash or roasted vegetables
- Preheat the oven to 140°C.
- Coat the lamb shanks with 1 tablespoon of the oil or fat, then rub evenly with the cumin and some salt and pepper. Heat the remaining oil or fat in a large flameproof casserole over medium–high heat. Seal the lamb shanks until well browned for about 2 minutes on each side. Remove the shanks from the casserole and set aside until needed.
- Reduce the heat to medium, add the onion to the casserole and cook, stirring occasionally, for 5–8 minutes until caramelised. Add the garlic and carrot and cook for 5 minutes or until slightly softened and starting to colour. Pour in the broth and tomatoes and bring to the boil, then remove from the heat and season with salt and pepper. Place the lamb shanks in the casserole and press down to submerge in the liquid.
- Cover the casserole with a tight-fitting lid, or tightly seal with at least two layers of foil so no steam can escape. Transfer to the oven to braise for 4 -4 ½ hours. The lamb is ready when the meat pulls away easily from the bone. If there is any resistance, it needs to be cooked for a little longer.
- Remove the shanks from the casserole and set aside, keeping warm. Place the casserole over medium heat and simmer, uncovered, to reduce to a sauce consistency (about 12 – 15 minutes). Place the shanks back in the casserole and simmer for a further 5 minutes or until the lamb is heated through. Season to taste with salt and pepper. Garnish with parsley.
- Serve with mash of your choice or roasted vegetables.