SPANISH STYLE LAMP SHANK CASSEROLE
Serves 3
3 lamb shanks
100 g chorizo sausages, fresh, skinned and sliced into small pieces
3 carrots, peeled and diced
1 large onion, peeled and diced
3 leeks, sliced lengthwise and then sliced into thick slices
2 garlic cloves, peeled and finely diced
400 g of tinned chopped tomatoes
150 ml white wine
100 ml water
1 tsp hot smoked paprika
1 tsp ground cumin
seasoned flour
olive oil
salt
black pepper
Preheat oven to 170 grade C
Heat the oil in a large ovenproof pot, then coat the lamb shanks in the seasoned flour and add them to the pan fry them over a high heat until golden brown, turning them half way through
Set the lamb shanks to one side and add the chorizo, carrots, leeks, onion and garlic to the pan and cook until the chorizo sausage has released its oil and the vegetables are tinged with the chorizo color.
Pour in the tomatoes, wine and water and spices. Season
Cover and cook in oven for 3 to 4 hours depending on the size of the shanks
Stir every hour or so
Remove the bones and fat and stir to combine
Serve with rice or mashed potato
Foto and Recipe: Angela Landsberg
