250ml red wine
2 bay leaves
4 garlic cloves, crushed
2 star anise
2 long cinnamon sticks
2 to 4 whole red chillis (remove before serving)
ground black pepper
100ml olive oil
6 lamb shanks
2 tins of brown lentils
2 tins of cocktail tomatoes including the juice (regular tinned tomatoes also work) OR use the equivalent amount in fresh cocktail or Roma tomatoes
fresh thyme sprigs
1. Mix all the marinade ingredients. Place the lamb shanks in a large round casserole dish. Pour over the shanks and refrigerate overnight.
2. Preheat the oven to 160 degrees Celcius.
3. Slow-roast the shanks for four hours, turning occasionally so the marinade covers more meat.
4. Remove the chilli and add the lentils, thyme sprigs and tinned tomatoes. The photo here shows what the dish should look like after four hours. Taste the sauce, add salt and more black pepper.
5. Cook for another 45 to 60 minutes, remove the lid to reduce if the sauce requires thickening. Serve with couscous or mashed potato.
For creative suggestions about a suitable wine to partner this dish, read my post about the Culinaria wine range designed for specific foods here