More comfort food for those who love slow-cooked lamb shanks with red wine, tomatoes,
carrots and peas with the 10 spices that make up Tandoori Masala.
3 tbsp olive oil
1kg lamb shanks
3 tbsp plain flour
3 tbsp Spice Fusion Tandoori Masala
2 brown onions, finely chopped
1 tbsp crushed garlic
1 tbsp grated ginger
4 tomatoes, roughly chopped
½ cup red wine
½-1 cup water
2 carrots, sliced on the diagonal
1 cup frozen peas
zest and juice of one small lemon
loads of chopped parsley to garnish
Coat shanks in combined flour and Tandoori Masala.
Heat the oil in a large frying pan or saucepan and brown shanks on all sides; set aside.
Add onion and sauté until golden brown, about 5 minutes, stirring occasionally.
Add garlic and ginger and continue to cook for about 2 minutes.
Return shanks to pan with tomatoes, red wine and water.
Bring to the boil then lower heat, cover with lid, and cook for 1½ -2 hours stirring
every 30 minutes, until meat is almost falling off the bones.
Add carrots, peas, lemon juice and lemon zest and continue cooking until the vegetables are tender.
To thicken the sauce, turn heat up and boil for several minutes, lid off.
Garnish with chopped parsley.