Ingredients
Number of Servings: 4
- 3 Lamb shanks.
- 500ml Tomato juice (canned).
- 500ml Beef stock.
- 3 Carrots, chunks.
- 1 Onion, halved.
- 6 Garlic cloves, minced.
- 3 tbs Olive oil.
- 1 tbs Ground cumin.
- 1 ts Ground coriander.
- 2 Cinnamon sticks.
- 1 Bay leaf.
- 1/2 ts Black pepper.
- Salt.
Instructions
- Mix the garlic, coriander, cumin, olive oil, salt and pepper until you form a paste then rub each shank with it well.
- Heat an ovenproof pot until smoking hot then sear the shanks from all sides until golden brown.
- Add all the remaining ingredients and season with salt. Bring it to boil.
- Transfer the covered pot to a preheated oven at 170c and cook for 2 hours.
- Uncover it and cook for another hour until the sauce thickens and the shanks are braised.
Notes: Serve with rice or mashed potatoes.
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