3 lamb shanks
sea salt and freshly ground black pepper
1tbs coriander seeds
1 tsp dried red chilli flakes
1 tbs fresh rosemary
1 tsp dried oregano
1 tbs flour
1 tbs olive oil
1 garlic clove finely chopped
2 large carrots, diced
6 sticks of celery, diced
2 medium onions, diced
2 tbs balsamic vinegar
170ml white wine
6 anchovy fillets
3 tins whole plum tomatoes
1 handful of fresh basil or flat leaf parsley, finely chopped
Season the lamb shanks with salt and pepper
Smash up the coriander seeds and dried chilli, mix with the finely chopped rosemary and dried oregano. Roll the lamb in this mixture and press it in well. Dust with the flour.
Heat a thick bottomed casserole, add the oil and brown the shanks. Remove from the pan.
At this point you can transfer them to your slow cooker if you are going to be using this. Otherwise you will put them back into the casserole later and cook in the oven.
Add the garlic, celery, carrot and onion and sweat until softened with a pinch of salt.
Add the balsamic vinegar and reduce to a syrup.
Add the white wine and simmer for two minutes.
Add the anchovies.
Add the tinned tomatoes.
Either transfer the mixture to the slow cooker or return the shanks to the casserole and put into the oven.
Oven cook with the lid on in a 180 degree oven for 1 ½ hours and then a further ½ hour without the lid.
Cook in the slow cooker on high for 6-8 hours.
Skim the fat off and taste for seasoning.
Before serving stir in the fresh herbs.
Serve on mashed potato.