Ingredients

• 2 ¼ tsp garlic powder

• 1 tsp sweet paprika

• ½ tsp soutie shiraz salt

• 1 tsp ground black pepper

• ¾ tsp nutmeg

• 6 lamb shanks (1 per person)

• 2 tbsp olive oil

• 2 celery sticks chopped

• 3 large carrots, peeled & chopped

• 1 lb baby potatoes, scrubbed

• 2 cups shiraz

• 3 cups beef broth

• 28 oz can of peeled tomatoes

• 2 cinnamon sticks

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

Method

preheat oven to 180 c/ 350 f and in a small bowl, add all the spice, and mix spice ingredients and mix to combine. pat shanks dry and season with the spice mix

in a large dutch oven, heat olive oil over medium-high heat. working in batches, brown the shanks on all sides (~8 mins). transfer the shanks to a heat-safe pot and return the pot to heat

add onions, celery, carrots, and potatoes. saute for 5-7 mins on medium-high heat or until vegetables get some colour. add shiraz and scrape the pot of any brown bits. cook briefly so that the win reduces slightly

add the broth, tomatoes, cinnamon sticks, thyme and rosemary. add soutie shiraz salt and pepper

return shanks to the pot, press down to submerge and boil for 10 mins then turn the heat off. cover the pot and transfer to the oven. cook for 2 ½ hours and check periodically through cooking just in case you need to add more liquid when you finish cooking the liquid will have reduced by 1/₃ of what it was when you started

serve the lamb shanks with the veggies and braising sauce on top of rice or orzo pasta

pairs nicely with…soutie shiraz salt