Spiced, slow-cooked lamb shanks
For this dish, we dry rub the shanks in ground spices (cumin, coriander, star anise) before browning them, then gently cook them for hours with vegetables, a splash of red wine, free-range chicken stock and tomato passata, until the sauce is rich and thick and the meat almost falling off the bone.
Lamb shanks, coriander, cumin, star anise, olive oil, garlic, carrots, celery, onion, rosemary, thyme, red wine, tomatoes, balsamic vinegar, salt, chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, parsley, peppercorns, bay leaves).
Serve with cauliflower puree, braised beans or any soft, pillowy, sauce-sucking carb like mash or soft polenta.
To make your shanks go further, you could also pull the meat off the bones and toss it, with its sauce, through pasta - delicious!
LOW CARB: Cauliflower puree makes a good mash substitute; serve a mixed leaf salad, garlicky spinach or green beans on the side.
Frozen product. Once defrosted, reheat and consume within 48 hours.
PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.
To cook, remove plastic bag, cover with foil, and place in a preheated 180C oven for 25-35 (from defrosted) to 60 minutes (from frozen), or until heated through. To reheat in microwave, pierce the bag and microwave for 4 (from defrosted) to 10 minutes (from frozen), or until heated through.