Slow-Cooked Lamb Shank with Pumpkin, Tomato and Star Anise

🕑 180 minutes 🍴 Serves 4

Ingredients

• 6 small lamb shanks

• 1 small butternut squash

• 2 tbsp flour

• A knob of butter

• 3 cloves garlic

• 1 large onion

• 3 cm piece of ginger

• 2 cinnamon sticks

• 3 star anise

• 1 tsp cayenne pepper

• 3 cloves

• 200 ml red wine

• 200 ml lamb stock or vegetable stock

• 1 jar of Think Tomato

• 1 bunch of flat-leaf parsley

Instructions

1. Preheat the oven to 125°C (255°F).

2. Dust the lamb shanks with the flour and toss to coat evenly.

3. Finely chop the onion and garlic.

4. Peel the ginger and finely chop it.

5. Heat the butter in a large pot and brown the lamb shanks for 8–10 minutes.

6. Remove the shanks from the pot and sauté the onion and garlic until soft.

7. Add the ginger, star anise, cinnamon sticks, cayenne pepper, and cloves to the onion. Stir well.

8. Return the lamb shanks to the pot.

9. Pour in the red wine, stock, and Think Tomato sauce and bring briefly to a boil.

10. Cover the pot with a lid and place it in the oven for 2.5 hours.

11. Meanwhile, wash the butternut squash. Cut it in half and remove the seeds.

12. Cut the squash into evenly sized pieces (with or without the skin).

13. After 1.5 hours, remove the stew from the oven and add the pumpkin pieces.

14. Stir well and return to the oven for another 1 hour.

15. Remove from the oven, season with salt and pepper, and finish with roughly chopped flat-leaf parsley.

Enjoy!