Here is a classic European recipe with an Indian twist. Lamb shank is one of many traditional UK main course dishes. As the UK has become more multicultural over the years, this specific dish has been soaked with Indian (Asian) spices (Hi Arushi and Nik) to give it that extra flavor.
Lamb shanks are slow-cooked. Time turns this hard cut of lamb into the most succulent, tender, fall off the bone meat while producing a great depth of flavor in this delicious gravy.
I tried cooking it two days ago with an Italian Twist. Let’s prepare this recipe with some authentic Italian Marsala Wine (dry).
- 2 cups of plain flour
- Four lamb shanks (medium)
- 2 large red onions
- 3 large garlic cloves
- 8 rosemary leaves
- 1 celery stalk
- 1 carrot
- 300g tin of haricot beans (drained)
- 400ml of lamb stock
- lemon zest
- grated fresh horseradish
- Olive Oil
- Preheat oven to 400F.
- Trim any excess fat from the lamb shanks.
- Toss the shanks around in a food bag with the flour until they are adequately coated.
- Heat some olive oil in a large casserole dish and add the lamb shanks. Turn until Golden-browned and set aside.
- In a large frying pan, fry the garlic, onion, and rosemary leaves in a little olive oil over medium heat until softened and lightly browned.
- Spoon the garlic, onions, and rosemary mix over the lamb shanks in the casserole dish.
- Add the haricot beans (drained), lamb stock, and the Marsala Wine (Dry).
- Dice the celery stalk and chop the carrots into rounds and add to the casserole dish.
- Cover and bake for three hours, turning the shanks in the liquid halfway through.
- Remove from oven and garnish with grated lemon zest and fresh horseradish.
- I have kept the dish away from red chillis because the wine flavor withers away if you add spices.
- While baking, keep turning the shanks in the liquid for an even taste.
- Wine must be dry to mix throughout.
- Trimming excess fat from the lamb shanks will keep you healthy.