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Slow-Cooked Fiery Lamb

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Anything that says “fiery” definitely must have these hot stuff as one of the main ingredients … I’ve added a lot of these as we love it to be truly fiery … if you don’t like it spicy hot, then just use like 2 red & 2 green chillies

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For the marinade, you will need, seeded & sliced red/green chillies (use amount that you are comfortable with), 2 tsp paprika, 2 cinnamon sticks (snapped in halves), 2 tsp dried oregano, 3 garlic cloves (peeled & roughly chopped), 1 tsp cumin seeds, 1 Tbsp olive oil and salt & freshly ground pepper

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4 lamb shanks (one shank per person) … I’m, however, using boneless shin here 😉 …mix all the marinade ingredients together and pour over the meat

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Rub the marinade mixture into the lamb so that it is well flavoured … you may cook the lamb straight away but if you have the time, leave it to marinate for at least an hour or better still, overnight

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2 carrots … peeled & sliced … I sliced it chunky but you may sliced it into rounds if you prefer

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1 onion … thickly sliced

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2 bay leaves

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You will need 1 x 750ml bottle of read wine + 500ml chicken stock

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Pre-heat oven to 16ºC …. heat up a casserole dish/dutch oven on the hob and add a couple tablespoon of olive oil , brown the lamb in it for about 6 minutes until coloured on all sides … lift lamb out onto plate and set aside

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Add into the pot the chillies and cinnamon sticks from the marinade and then add in the carrots, onion and bay leaves and brown for a minute or two

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Pour in the wine to deglaze the pot, scraping up any bits from the bottom then bring to the boil and cook for 7 – 8 minutes to reduce the liquid by half

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Return the lamb (and any retained juice) to the casserole, sitting it atop the carrots/onion mixture and pour in the chicken stock and bring to the boil and transfer, uncovered, to the preheated oven …. cook for 3 hours until the meat is tender and sauce reduced (if you find the top of the lamb looks like it is drying out, just baste and occasionally turn them)

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Serve up the cooked lamb with some of the cooking juice spooned over it … garnish with some torn mint leaves, if you so desire (I personally actually had forgotten all about the garnish although I did have the torn mint leaves stand-by!!) … it is hard to take attractive pictures of meat braised in red wine as the dish become so dark . ..this picture certainly don’t do this lip-smacking dish justice … it is truly heavenly delish 😉 … some mashed potatoes or crusty loaf to soak up the juices would be ideal but we had it with some garlic fried rice since I had some cooked rice leftover from night before  🙂

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