Lamb shank

Ingredients could not be easier.

We are in the half of October and during fall and closer to winter food is getting heavier and richer in taste. Today I have tried something I have never tried before - lamb shack. I had this many years ago in England and I just love the long cooking time for the meat.

For 2 persons you need:

3 tbsp flour

a small bunch of chilantro

salt

pepper

2 lamb shanks

2 carrots

1/4 of celery root (one big slice)

1 red onion

1 dl apple juice

0,5 dl balsamico

400 g mashed tomatoes

2 tsp coriander seeds

thyme

4-5 cloves garlic

Mix the flour, chilantro, salt and pepper and roll the lamb shanks in the flour mix. Cook on a frying until golden brown. Take the meat from the an and place it in an oven pot.

After rolling the lamb shanks in flour mix cook them on
a frying pan until golden brown.

Dice the carrots, celery root and red onion. Cook the vegetables for 5 minutes with oil. Pour the apple juice and balsamico and cook until it is almost like syrupy. Add the mashed tomatoes, thyme and coriander seeds.

Pour the sauce on the lamb shanks and finally add the whole garlic cloves.

Cook in 130-140 °C for about 6 hours. Make sure you add a bit water if it starts looking dry. Once a while you can also pour the sauce from the oven pot on top of the meat.

Serve with mashed potates and salad.

After bout 6 hours you may enjoy your dinner.