Shanks with smoked paprika and garlic mash
Braising is the best way to cook in cooler weather. All those delicious smells wafting through the kitchen, making you even hungrier as you wait for the long, slow cooking to work its magic.
Photo: Jennifer Soo
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2 tbsp olive oil
4 large veal or lamb shanks, trimmed
2 onions, roughly chopped
4 garlic cloves, crushed
2 tbsp coriander seeds, crushed
1/2 tsp smoky paprika
1 tbsp tomato paste
1/2 cup red wine
400g tin tomatoes
1 cup chicken or beef stock
2 sprigs rosemary
2 tbsp honey
Sea salt and freshly ground black pepper
12 baby carrots, peeled
12 baby turnips (or 1 large one peeled and cut into chunks)
For garlic mash:
3 garlic cloves, peeled
4 medium potatoes, peeled and cut into chunks
1/2 cup cream (or to taste)
1/2 cup grated gouda cheese (optional)
1. Preheat the oven to 160C.
2. Heat the oil in a large ovenproof casserole dish over medium heat and brown the shanks on all sides. Remove and set aside.
3. Add the onions to the pan and cook until soft. Add the garlic, coriander seeds and smoked paprika (pimenton) and cook for 2 minutes. Stir in the tomato paste and cook for 5 minutes. Add the wine and cook until reduced by half, then the tinned tomatoes and their juice, the stock and rosemary. Bring to the boil and simmer, uncovered, for 10 minutes.
4. Return the shanks to the pot and submerge in the liquid. Drizzle with honey and season to taste.
5. Cover tightly and transfer to the oven for 90 minutes.
6. Remove the pot from the oven, skim any fat off the surface, turn the shanks and add the carrots and turnip. Return to the oven for another hour or until the meat is very tender.
7. About 30 minutes before the shanks are ready, make the mash: boil the garlic with the potatoes until tender. Drain and mash. Stir in cream and cheese (optional) and season to taste.
Drink with a glass of: merlot.