This is an easy recipe that when cooked with added steam means the meat remains moist, but the liquid reduces to an unctuous sauce.
You can swap out the sherry for another liquid you have on hand, port, more wine, or even juice will work. To retain the sweeter character of the sauce make sure it is a liquid with some sweetness. The dried fruit added also assists with this and any dried fruit you have on hand will work as it swells with the liquid and provides a pop of sweetness to counteract the smokey paprika and adobo peppers. (these are usuallyl readily available in the mexican food section of the supermarket)
METHOD
- Trim and cut sinew away from bone from narrow end of shanks to allow them to form a good shape when cooked.
- Toss in flour mixed with paprika.
- Brown in large pan preferably oven proof .
- Add garlic, shallots and herbs and peppers and cook till shallots soften.
- Deglaze pan with wine. Add sherry, stock and remaining ingredients.
- Transfer to oven proof dish if needed. Do not cover.
- Set oven to steam+hot air 150c for 1 hour .
- Turn shanks and cook at same temperature for 1 hour more or until shanks are extremely tender.
- If cooking in regular oven, cover dish and cook at 150c Top and Bottom Heat Function for 2 hours or until tender. Turn shanks in sauce half way through cooking.
¼ c flour
2 T Smoked Paprika
4 lamb shanks
2T Grapeseed ( or similar) Oil
3 cloves garlic, chopped
2-3 shallots sliced
2 stalks of rosemary, leaves only, crushed or lightly chopped.
2 T chopped thyme
1 T chipotle peppers in adobo sauce ( found in the Mexican area of most supermarkets)
1 cup red wine
1 cup sherry (or replace with another cup of wine)
2 cups beef stock
3T honey
1 cup chopped prunes (or mixture sultanas prunes and dried apricots )
