Braised Lamb Shanks with Coriander, Fennel, and Star Anise
After the blowout tapas dinner party, Jim was spent but he had promised to cook Peta a great lamb shanks meal. He had cooked it for his friends Amelia and Malinda who liked it enough to bail on going out for Peruvian food and then for his mom and dad. Even Jim Sr., the picky eater that he is, liked it.
This recipe takes a loooong time to cook and we did it on the stove top rather than in the oven. It can also be difficult to find the shanks, but the unctuousness in the final sauce is worth the hunt. Take your butcher up on any offer to crack the shanks.
The only problem with the meal was one of the ingredents. The leeks looked "funny". Does that mean "woody". We're not sure. But the texture of the cooked leeks was all wrong, so we ended up picked them out. We put some in the freezer and will be eating leftover for a while...
Jim and Peta
PS: We'll blog about the party soon. We swear it!!
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