Braised Lamb Shanks

2 Tbs cumin seeds
3 Tbs coriander seeds
1 tsp sea salt
4 lamb shanks, about 250g each
2 Tbs extra virgin olive oil
1 onion, finely chopped
1 carrot, peeled & finely chopped
2 small sticks celery, finely diced
4 cloves garlic peeled & sliced
400g tin tomatoes, drained & roughly chopped
200ml dry red wine
200ml port
1 litre beef stock
green beans for serving

Preheat oven to 140C.
Roughly crush the cumin and coriander in a mortar and pestle until fragrant.
Add salt and mix well. Sprinkle over shanks and press to coat.
In a large, deep, heavy-based ovenproof dish, heat the oil over medium heat and brown shanks well. Remove and set aside.
Place the onion, carrot and celery in the same dish and sauté over medium heat until soft.
Add garlic and tomatoes and stir. Pour in wine and port, stir, then add the beef stock.
Bring to the boil and then turn off the heat. Return the shanks to the pan, cover with foil and place in oven for 3 hours,until the meat almost falls off the bone.
Remove from the oven and lift out shanks, set aside and keep warm.
Skim as much fat as you can off the surface of the cooking liquid and return the stove top over medium heat and simmer and reduce to a slightly syrupy consistency.
To serve, divide polenta or mash between 4 plates and place a lamb shank on each plate.
Strain the cooking liquid and spoon over the meat.
Serve with blanched beans sauteed in butter with shallots and a glass of shiraz.

Serves 4