SERVES 6 | EASY | 30 MINUTES + 4 – 5 HOURS TO SLOW ROAST:
Things you’ll need:
4 Lamb shanks
1½ Teaspoons cumin seeds
1½ Teaspoons coriander seeds
Olive oil, to drizzle
4 Garlic cloves, peeled and halved
Large handful fresh rosemary sprigs
Large handful fresh thyme sprigs
1 Onion, peeled and sliced
500ml (2 cups) Lamb/beef stock
250ml (1 cup) Red wine
Salt and freshly ground black pepper, to taste
1 Tin chickpeas, drained
Pomegranate rubies, to garnish
Preheat the oven to 160°C. Place the lamb shanks in the 30cm Red Cast Iron Casserole. Set aside until needed.
Roughly grind the cumin and coriander seeds in a pestle and mortar. Sprinkle the ground spices over the lamb and drizzle with the olive oil. Rub the spices and oil into the skin. Arrange the garlic halves and rosemary sprigs on top of the meat.
Place the fresh thyme sprigs and onion slices around the lamb shanks in the casserole dish. Pour the lamb/beef stock and wine into the dish and season to taste. Cover with a lid and roast in the preheated oven until the meat is cooked and very tender, for about 4 – 5 hours. Add the tin of chickpeas and serve garnished with pomegranate rubies.