6 lamb shanks, kept whole, the thin ends trimmed to expose the
65 ml (¼ cup) tomato paste
30 ml (2 tbsp) olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 bay leaves
125 ml (½ cup) brandy
250 ml (1 cup) chicken stock
18 black olives, pitted and halved
10 sun-dried tomatoes in oil cut into small pieces
salt and freshly ground black pepper to taste
Spekko Royal Umbrella Jasmine Rice to serve
1.Heat the oven to 200°C.
2.Layer the lamb shanks in a roasting tin and spread with the tomato paste. Season with salt and freshly ground black pepper. Cook in the oven for 30 minutes.
3.Add olive oil in a large heavy-based pot which can take all the shanks in a single layer. Add the chopped vegetables and garlic. Cook covered over gentle heat for 10 minutes, stirring frequently. Add the bay leaves and then the roasted shanks.
4.Pour the brandy into the roasting tin, simmer on top of stove over moderate heat, stirring constantly as you bring the brandy to boiling point.
5.Add the stock and simmer, still stirring for a minute. Pour over the shanks adding enough boiling water almost to cover them. Add water from time to time if liquid level falls too low.
6.Cover and simmer on the stovetop or in an oven at 150-160 degrees for 1-1 ½ hours until very tender.
7.Adjust seasoning to taste and serve sprinkled with the black olives and pieces of sun-dried tomatoes.
8.Serve over warm Spekko Rice.