Lamb Shank Confit

Spoon soft melting lamb in a spiced tomato gravy, what could be better?

Serves4 Origin Fusion
Preparation 0mins (+12hrs-overnight marinating) Heat rating (Medium)
Cooking 25-30mins Ease (Average)
Vegetarian No

Ingredients

1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
½ - 1 tsp Crushed Bird's Eye Chilli
4 lamb shanks (souris d'agneau)
3 onions, peeled and sliced
3 garlic cloves, peeled and minced
one bottle of strong red wine (Côte-du-Rhône for instance)
400g tinned tomatoes
500g fresh brown mushrooms (champignons de Paris), cleaned and sliced
2 tbsp honey
fresh coriander leaves
olive oil
salt

Preparation

Combine the onions and garlic, the lamb and the wine in a large pan with a lid, cover and leave in the refrigerator to marinate. The next day, preheat the oven to 200°C.
Heat a small frying pan over a medium-high heat and dry roast the coriander and cumin seeds for about 1-2mins stirring to make sure the seeds don’t burn and toast evenly. Remove the meat from the marinade and set it aside. Strain the marinade, keep the liquids in a large mixing-bowl, and set the onions and garlic aside. Heat some olive oil in a large casserole, and brown the meat on all sides. Remove the meat and set aside. Add the onions, garlic and mushrooms into the pan and cook over medium heat for about ten minutes, or until the onion is soft. Sprinkle the vegetables with the coriander, cumin and red pepper flakes, stirring to combine. Add in the meat and season with salt.

Combine the canned tomatoes and honey with the reserved marinade, and pour into the pan. Bring to a simmer, cover with the lid and put into the oven for two hours. Halfway into the baking, take the pan out of the oven, flip the meat to ensure even cooking, and return into the oven for another hour.

Remove the pan from the oven and the meat from the pan, set aside and cover with foil to keep warm. Put the pan, lid off, over medium-high heat and simmer for 45 minutes, or until the sauce has thickened and reduced by half. Return the meat into the sauce, cover, and cook for another fifteen minutes to reheat thoroughly. Transfer into a warmed up serving platter, sprinkle with fresh cilantro leaves and serve immediately, or serve from the pan. This can be made ahead and reheated just before serving.

Adapted from Clothilde: Chocolate and Zucchini

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