Lamb Shanks w Mint Raisin Quinoa
Serves 4 to 6 - takes 3 hours (actual prep time 20 mins)
This is one of these meals that epitomizes why I adore braising… Toss a bunch of stuff in a pot and 3 hours later you’ve made mouth-watering magic.
- 2 large carrots, rough chopped
- 1 large white onion, rough chopped
- 2 celery stalks, rough chopped
- 4-6 lamb shanks, medium sized
- 2 garlic cloves, crushed
- 400g tin of tomatoes
- 1/2 cup beef stock (any other stock will work)
- 1/4 cup red wine
- 2 tbspns balsamic vinegar
- 1 tbspn tomato paste (ketchup will also work)
- 1 bunch fresh rosemary
Mint Raisin Quinoa
- 3 cups of quinoa
- 3 cups of water
- ½ cup raisins
- ½ cup rough chopped mint
Season shanks generously with salt and pepper. In an oven proof pot brown off shanks in a splash of oil on med/high heat. Remove and set aside.
Drain oil from pot, add a fresh splash of oil, medium heat - sweat off onions, carrots and celery (3/5 mins). Then add shanks back into pot and all other ingredients. Lid on and slide into oven at 350 for 2.5/3 hours. Once lamb becomes fork tender remove lid and leave in oven for an additional 10 mins (be sure you have enough moisture in your pot).
In a pot add equal parts quinoa/water. Good sprinkle of salt. Lid on, when it gets to a boil, turn down & simmer (with lid still on) for 9 min. Stir once or twice towards the end. A few mins before serving add raisins and mint. Check for seasoning.
Plate quinoa on platter with shanks on top, spoon over braising liquid. I sometimes add a little drizzle of olive oil and chill flakes.