4 medium lamb shanks (trimmed and frenched)
500 ml Extra Virgin Olive oil
salt flakes and pepper to taste
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tbsp dried chilli flakes
1 medium brown onion (diced)
1 carrot (peeled and diced)
2 sticks celery (washed and diced)
2 springs fresh rosemary (12cm length)
3 tbsp tomato chutney
150 ml Chianti (light Italian red wine)
330 gm tinned diced tomato
1 Litre Beef stock
2 Bay leaves
4 small brown onions (cut into halves and roasted cut side down)
400 gm butternut pumpkin (cut into cylinders and roasted)
400 gm parsnips
50 gm unsalted butter
200 ml cream
150 ml milk
1 cup assorted herbs
- Heat a large heavy based braising pan and add the oil. Season the lamb shanks well, place into the pan and brown well on all sides, then transfer to a holding plate.
- Place the cumin and coriander seeds into a saucepan and heat up until fragrant. Transfer to a mortar and pestle and grind until fine.
- Place the onions into a heated pan with a little oil and cook until lightly brown. Then add the carrots, celery and whole rosemary sprigs. Continue until lightly browned, then add the red wine and stir well to dissolve all the sediments.
- Add the stock, diced tomato, chutney, spices, bay leaves and lamb shanks. Place a lid on the pan and transfer to a pre-heated oven set at 160°C.
- Cook slowly for two to three hours or until very tender. Remove from the oven, discard the rosemary and bay leaf and check for seasoning.
- Remove the lamb shanks to a plate and set aside. Place the strained sauce into a saucepan, bring to a boil and reduce until slightly thick. Combine the shanks and reduced sauce, cover and keep warm until required.
Peel and core the parsnips, cut into dice and place into a saucepan with the butter. Cook gently for 5 minutes then add in the cream and milk. Cook until tender, drain, place into a blender and puree with a little of the strained liquid. Season well and set aside.