It depends on the size of your shanks how many you will feed from this – I used Harris Farm Shanks which at $7.99 a kilo this week are an absolute bargain. Plus History tells me ( Ive been using these shanks forever) that they are meaty, tasty and will always produce a great meal. If you’re not lucky enough to be near by a Harris Farm seek out the fattest juiciest shanks you can, grab your food processor ( nobody wants to glove up and chop chilli ) and put on an accent and start dropping your coriander from a height ( because Mr O says so when he faffs about like this)…
INGREDIENTS:
4 -6 Lamb Shanks depending on size and how many you want to feed
PASTE:
1 Large Brown Onion Roughly chopped
1 Clove Garlic Peeled
5 sum Ginger peeled and chopped into coins or chunks
3 large red chillies chopped roughly ( deseeded if you wish) You can use one but I like it spicy!
Roots and Stems of 1 bunch coriander
1 Teaspoon Apple Cider vinegar
GRAVY/SAUCE
1 Jar tomato Passata
1 Teaspoon Powdered Coriander
1 Teaspoon Tumeric
1 Teaspoon Curry Powder
1 Teaspoon Garam Masala
1 teaspoon Powdered Cumin
1 Tablespoon Thermomix Veg Stock ( Or little Gel Packet Beef Stock)
Season to taste.
WHOLE SPICE:
3 Whole Cloves
1 Cinnamon Stick
5 Bruised Cardamon Pods
1 Star Anise
2 Bay Leaves
1 teaspoon Cumin Seeds
Finish:
2 Tablespoons Greek Yoghurt ( one to stir into sauce 1 to drizzle)
Chopped Coriander Leaves ( as much or as little as you want)
METHOD:
Pop your paste ingredients into a processor and process or pulse until it comes together ( now you can use some of this to massage in and marinate overnight if you want and reserve the rest for step 3) this will only enhance the depth of flavours.
Sear your shanks well in a heavy based pan and set aside.
Add your paste ingredients and your dry ( powdered from sauce list) spices to the hot pan. You can add a little virgin olive or coconut oil here if you wish. Stir until fragrant ( and trust me you will know what fragrant is – it clears the sinuses) Use your extraction fan!!
Add your Passata and stock and about 500 ml of water – bring to the boil. Add your whole spices.
Pop your shanks back in and jam a lid on.
Pop the shanks into a low slow oven 110-120 degrees for 3-4 hours or until the meat is tender and luscious and falling from the bone.
Remove from oven and pop pan back onto the stove. Lift your shanks from the sauce and set aside in an oven proof tray with foil on top. I put mine back into the oven last night it was so coooollllddd…
Bring sauce to boil and reduce a little ( it will go nice and thick) stir through 1 tablespoon of good quality greek yoghurt ( I love Over the Moon Jersey Milk Yoghurt if I can get it or Tamar Valley if I can’t)
Serve with steamed greens and drizzle with a little more yoghurt ( stir it until it becomes runny) Sprinkle liberally with coriander.
ENJOY! ( Shred leftovers to eat for lunch the next day – my hubby loves to get out the pie maker for the leftovers when Im not around).
The Domesticated Ms Hemsworth 