Braised Chilli Ginger Lamb Shank With Pumpkin Recipe

• 2 x Cloves garlic
• 2 x Green chillies, fresh
• 1 tsp Fresh grnd coriander
• 2 Tbsp. Fresh minced coriander
• 1/4 tsp Salt and pepper
• 2 Tbsp. Vegetable oil
• 2 x Lamb shanks
• 1 med Onion, divided into 6
• 2 x Carrots, washed, peeled and sliced
• 2 Tbsp. Vegetable oil
• 1 stk celery, peeled and sliced
• 450 gm Flavoursome tomatoes, (1lb)
• 150 ml Water or possibly stock, (1/4 pint)

1. Place all the ingredients for the marinade into a food processor and break down to a puree.
2. Spread the puree over the lamb shanks and chill overnight in a tighly sealed plastic bag.
3. Place the oil into a heavy based, oven friendly casserole dish and heat on the hob.
4. Add in the marinaded lamb carefully and brown.
5. Add in the onion, and brown slightly, followed by the carrots and celery.
6. Add in the tomatoes and stock.
7. Cover the pan and place in the oven for 1-1/2 hrs at 180 C/350 F/gas mark 4.
8. Remove the cover and cook gently for a further 15 min.

garlic, green chillies, fresh grnd coriander, coriander, salt, vegetable oil, shanks, onion, carrots, vegetable oil, celery, tomatoes, water

Taken from cookeatshare.com/recipes/braised-chilli-ginger-lamb-shank-with-pumpkin-90488 (may not work)