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Shank of Lamb with Tomatoes and Spices

4 Shanks of Lamb (3 to 4lbs. altogether)
1 tsp. Ground Coriander
1 tsp. Ground Cumin
2 tbs. Flour
2 tbs. Olive Oil
3 cloves Garlic
3 Carrots
3 sticks Celery
1 Onion
1 lb. Tomatoes

Mix the flour with the spices and rub this into the shank.
Peel the garlic but leave the cloves whole.
Peel the Carrots and chop into chunks.
Chop the celery and onion into similar sized pieces.

Shake off any surplus flour from the shank and fry it all over in a heavy pan until it is nicely browned on all sides (Keep the surplus flour).
Remove the lamb from the pan and (in the same oil) on a gentle heat fry the garlic, carrots, celery and onion together until soft.
Blanch the tomatoes in boiling water and then plunge into cold water and peel.
Scatter the surplus flour on the softened vegetables and cook together.
Chop the peeled tomatoes roughly and add to the other vegetables.
Let this come up to a simmer and if very thick add some water and then season.
Get a large casserole and spoon in half of the vegetable mixture.
Place the shank on top of this and then spoon over the remaining mix.
Cover well and cook at Gas 2, 150C, 300F, for 1 1/2 to 2 hours (It will be very tender).
To serve take the lamb out of the sauce and carve it roughly (it will tend to fall to pieces) and pour over the delicious sauce in which it was cooked.
Serve with lots of mashed potatoes and a crunchy green vegetable.
(You wont need a pudding after this).

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef