Rocky Bay Lamb Shanks

We say it every year, but there really is something about the natural rhythm of the colder months that lends itself to slow cooked cuts – these lamb shanks will have the whole house smelling like home. Perfect enjoyed with a full bodied red by the fire.

Ingredients

4 Leelands lamb shanks
3 Tbsp standard flour
1 tsp salt or to taste
2 Tbsp olive oil
100g (3½ oz) rashers dry cure bacon, coarsely chopped
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 Tbsp peeled and chopped ginger
Freshly grated nutmeg
½ tsp allspice
¼ tsp ground cinnamon
3 cloves
1 Tbsp chopped rosemary
1 large leek, trimmed and chopped into large rounds
3 carrots, peeled and chopped into large rounds (leave whole if carrots are skinny)
3 sticks celery, trimmed and chopped
1 x 400g (14 oz) can crushed tomatoes
1 Tbsp tomato paste
1 Tbsp creamy style Dijonnaise mustard
1 cup full-bodied red wine
1½ cups chicken or lamb stock
Bouquet garni (parsley stalks, sprigs of thyme, 2 bay leaves, tied together with string)

 

Topping

2 Tbsp chopped parsley
2 cloves garlic, peeled and finely chopped
Few pinches of chilli flakes
Finely grated zest ½ orange