Indian spiced lamb shanks with rosemary and wine

This recipe is Lamb shanks slowly simmered with fresh rosemary, garlic, tomatoes, and red wine and an Indian spice mix (or Moroccan spice mix). 

Spice mix: The Indian spice mix is a bit of crushed black pepper, paprika powder, cinnamon powder and turmeric powder or then you can just use Moroccan ready-made seasoning mix which is a good blend of Indian spices. 

You need just 1 tablespoon spice mix if you want the shanks lightly spiced.

The main two things that you need to make this dish spectacular is getting the lamb falling off the bone and the flavour just right.

Follow the recipe instructions to get this right.

Prep time: 15 mins

Cooking time:  2 hours (pan/pot + oven)

Ingredients for Lamb Shanks with Indian spice

2 Lamb shanks

2 tablespoon olive/vegetable oil

1 onion thick sliced

6 to 7 garlic pods crushed

1 Fresh chilli half sliced

1 Bay leaf

1 carrot cut into eatable slices

3 to 4 cherry tomatoes or 1 tomato

2 tablespoon tomato paste

1 glass red wine – cabernet sav/merlot

1 cup chicken/beef stock

Salt and Pepper to taste

Rosemary and thyme as per taste (1 to 2 tablespoon)

or Italian herb mix if you have some already

Optional 1 tablespoon honey

Instructions

1. Sear the lamb shanks with some crushed garlic pods (3) on heated oil in a pan adding some crushed pepper and salt over the lamb shanks while searing it for 4 to 5 minutes on a high to medium flame. Set it aside on a plate.
2. Add 2 teaspoon oil to the pan again and add the crushed garlic, chopped onions, cut carrots. Sliced chilli, bay leaf (optional – leek, cucumber and potato) and stir fry it for 3 to 4 minutes adding some rosemary herbs salt and pepper and keep it aside.
3. Place the seared lamb shanks in an oven ready dish, sprinkle some salt and pepper and thyme and rosemary on it. Add half a cup red wine, half a cup of beef/chicken stock with ¼ of the prepared stir fry vegos, two tablespoon tomato paste and the cherry tomatoes all together and place in an pre heated oven 200 to 220 degrees for half an hour to render any fat remaining in shanks with high heat.  Make sure the dish is covered with foil paper if you’re not using a pot.
4. After half hour cooking on high heat in oven take the dish out, add all the rest of wine and stock remaining and the stir fry vegos to the shanks and let it cook in the oven for another 1 hour on lower heat 160 degrees. Check on it in between the 1 hour and turn over the shanks if you wish to cook it evenly and let the juices flavour the lamb in.
5. Remove lamb check if falling from the bone, if not put back in and cook another 15 mins to half hour uncovered.
6. Check if cooked, put aside to rest for 5 to 10 mins before eating. Enjoy your spiced lamb shanks with rosemary and wine.