Lamb Shanks with Tomato, Chili, and Honey

Adapted from Slow Cooking by Joanne Glynn
Serves 3

3 lamb shanks
1 red pepper, cut into small chunks
1 yellow pepper, cut into small chunks
1 green pepper, cut into small chunks
4 garlic cloves, cut into slivers
1 onion, diced
2 cups full-bodied red wine, such as Shiraz
1 tbsp cumin seed
1 1/2 tbsp coriander seed
2 tbsp olive oil
2 red chili peppers, deseeded and finely chopped
1 (400 g) can chopped or diced tomatoes
3 tbsp honey
1 tbsp flour

  1. In a bowl or large plastic ziploc bag, combine the lamb shanks, peppers, garlic, onion, and red wine. Cover and leave to marinate for a few hours or overnight in the refrigerator.
  2. In a pre-heated frying pan over medium heat, add the cumin and coriander seeds. Stir while they toast for about 3 minutes. They will start to smell aromatic and jump in the pan when ready. Remove from pan. Grind to a powder with a mortar and pestle or in a coffee grinder.
  3. Remove the lamb shanks from the marinade.
  4. Strain the marinade through a sieve or colander, reserving the liquid.
  5. Preheat the oven to 350F.
  6. Heat the oil in a large flameproof casserole dish. When hot, brown the shanks, in batches if necessary. Transfer the browned shanks to a plate.
  7. Add the vegetables reserved from the marinade and the chili peppers to the casserole dish and cook for 8 to 10 minutes until the onion has softened a little.
  8. Scatter the ground spices and flour over the vegetables in the casserole dish and stir.
  9. Pour in the reserved marinade liquid, the can of tomatoes, and the honey and stir everything together. Add the lamb shanks and bring the liquid to the boil.
  10. Cover with a lid and transfer to the oven to cook for 2 hours. Gently turn the shanks after 1 hour.
  11. Transfer the shanks to a deep serving dish and keep warm. Put the casserole dish over direct heat on the stove top and bring to the boil. Bubble for 10 minutes to reduce sauce. Pour the sauce over the shanks and serve. Garnish with coriander.