Fiery Braised Lamb Shank

Ingredient for 5 servings

1 KG        Processed lamb shank
2 tbsp       Paprika
3 to 4       Chopped chillies
300 ml     Red wine
10 gm      Chop celery
100 gm    Peeled chopped onions
1 tsp        Salt
1 tsp        Black pepper powder
4 gm        Rosemary sprig
50 gm     Cleaned chopped leeks
60 gm     Peeled chopped carrots
300 ml    Stock
2 tbsp     Tomato puree

Method:

• Marinate shanks with salt, pepper, chopped chillies, paprika and olive oil. Heat oil in heavy large pot over medium-high heat.
• Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Saute the leeks, carrots, celery and onion for 10 minutes
• Add the seared lamb, red wine, stock and tomato puree give a boil.
• Add rosemary,salt and pepper. Put it in a pre-heated oven at 160-180C.
• Cook it for 2 to 3 hrs and strain the sauce.
• Boil the sauce in the pan till it become thick sauce.
• Serve hot with the sauce.