Lamb shanks are a fav in this house. Here is a delicious Israeli version…
Ingredients 4 lamb shanks 3 carrots, sliced 3 stalks of celery, chopped 1 onion, diced 4 cloves of garlic, crushed 1 tsp cinnamon 1 tsp cumin 1 tbsp ginger salt and pepper 1/2 cup red wine 1 can of bottled tomatoes 1 cup of chicken stock 2 tbsp olive oil
Instructions 1. Heat oil in large heavy based pan and brown lamb shanks. Remove from pan. 2. Next place vegetables in pan and cook until soft. Add in spices and cook for one minute. 3. Add wine to pan and de-glaze for 1 min. 4. Add back lamb shanks and remaining ingredients. 5. Place in oven for 2-3 hours on 150 degrees. The meat should fall off the bone. OMG YUM!
Serve over mashed kumara or potatoes with some green beans on the side. Or 30 minutes before meat has finished cooking, add some Israeli couscous to the dish. Sprinkle with some freshly chopped parsley.