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Ingredients

• 4 large lamb shanks, bones cracked by your butcher and fat removed (Frenched)
• 2 cups red wine
• 2 cups lamb, vegetable or beef stock
• 2 medium onions, chopped
• 2 medium carrots, peeled and chopped
• 1 stalk celery, cleaned and chopped
• 4 medium new potatoes, peeled and cubed and kept in acidulated water until ready to add to sauce
• 8 cloves garlic, crushed
• 3½ cups skinned tomatoes
• 1 tsp dried coriander
• 2 Tbsp dried parsley
• 2 tsp fresh basil
• 1 tsp fresh oregano
• 2 tsp orange zest (optional)
• 10 black peppercorns
• Rice bran oil
• Flaked salt, to taste
• Freshly ground black pepper, to taste
• Fresh coriander or basil leaves to garnish

Description

Blackbook Cooking