Lamb Shanks with Commandaria
(SERVES 4)
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INGREDIENTS
- 4 pieces (2 kg) lamb shanks, bone-in
- 1 kg small potatoes
- ½ cup (115ml) olive oil
- 5 - 6 small (300g) whole peeled onions
- 3 - 4 peeled garlic cloves
- 1 heaped tablespoon (35g) tomato paste
- 1 ½ cup (375ml) dry red wine
- ½ cup (125ml) Commandaria
- 2 bay leaves
- 4 - 5 sprigs fresh thyme
- 2 - 3 sprigs fresh rosemary
- 1 vegetable or beef stock cube
- 1 ½ cup (375ml) water
- 1 teaspoon (8g) salt
- ½ teaspoon (1g) freshly ground black pepper
METHOD
- Season the lamb shanks with salt and pepper. Pour the olive oil into a large pot and sauté the shanks until well browned on all sides, about 10 minutes.
- With a knife, score the small potatoes in 2 places and add them to the pot. Sauté for 5 - 6 minutes.
- Add the onions and continue sautéing for 3 - 4 minutes. Add the whole garlic cloves and sauté for another 1 minute. Stir in the tomato paste at the bottom of the pot, allowing it to sauté and release its aromas.
- Pour in the red wine and Commandaria, and let the alcohol evaporate, about 10 minutes. Transfer the contents of the pot to a baking dish and add the bay leaves, thyme, rosemary, the remaining salt and pepper, and the water in which you've dissolved the stock cube.
- Cover the baking dish with its lid or with parchment paper and aluminum foil, and bake for 2 hours in a preheated oven at 180°C (fan-assisted). Uncover the dish and continue baking for another 30 minutes, until the food is nicely browned.
