lamb shanks braised in red wine

One of the most rewarding things to do in winter is to cook a hearty meal for family and friends, and then sit down and share the meal with them. I am not a big meat eater but I do love the occasional slow-cooked dish and this lamb dish is a favourite. It can be quite a show-stopper for a dinner party. If you don’t have time to finely chop the onion, carrot and celery for the soffritto, you can use a food processor, though if you do, it helps if you cut the carrot into slices first and quarter the onions. The carob gives a lovely chocolatey depth to the dish and the cardamom is spicy and so wintery. The dish is lovely served on a bed of soft polenta or potato mash (with a glass of fine cabernet if you love wine).  

lamb shanks braised in red wine

4 lamb shanks (about 500g each)
1 small onion, peeled
1 small carrot, peeled
½ half stalk celery
¼ cup extra virgin olive oil
4 cardamom pods, crushed
1 stalk rosemary
2 small bay leaves
1 carob pod
2/3 cup red wine
½ cup port
3 tablespoons tomato concentrate
2 cups tinned chickpeas, drained (about 1 and a ½ tins)

Finely dice the onions, carrots and celery and place in a large heavy bottomed lidded saucepan with the extra virgin olive oil. Cook about ten minutes on low to medium heat until the onions are translucent. Add the lamb shanks and turn the heat up to medium, browning them on all sides for about 5 minutes. Add the crushed cardamom pods, carob pod (broken into several pieces), bay leaf and rosemary stalk. Stir though then add the red wine, the port and the tomato concentrate dissolved in a couple of tablespoons of boiling water. Stir and then cover the pot with a lid.

Allow the lamb shanks to simmer for about an hour on low heat, turning them over regularly. After an hour add the chick peas, stir and then cover the pan, allowing the dish to simmer for another half an hour until the lamb is cooked through, making sure you turn the shanks over every now and then. Taste and adjust for salt then serve.