You can make this for a family of six or for a crowd of 200+ – it is always a hit. The emphasis is on SLOW! 

4 lamb shanks 

Salt and freshly ground black pepper 

5 ml coriander seeds 

1 small dried red chilli 

10 ml dried rosemary 

5 ml dried marjoram or oregano 

45 ml flour 

15 ml olive oil 

2 cloves garlic 

2 large carrots, peeled 

6 sticks of celery 

2 onions 

30 ml balsamic vinegar 

250 ml dry white wine 

1 x 45 g tin of anchovy fillets (optional) 

2 x 410 g tinned plum tomatoes 

1 handful of fresh basil, oregano or flat-leaf parsley, roughly chopped for garnishing 

Serve with Gremolata 

60 ml parsley, finely chopped 

Rind of 2 lemons, finely grated 

2 cloves of garlic, finely chopped 

45 ml extra virgin olive oil 


Grind the coriander, chilli, rosemary and oregano in a coffee grinder or with a pestle and mortar. 

• Season the meat with salt, pepper, the spice mixture and flour and put in a casserole. 

• Finely chop all the remaining ingredients (except for the fresh herbs) and pour over the meat. 

• Bake in the oven at 180°C for about 

• 4 hours or until soft but not falling off the bone. 

• Skim off any fat and season to taste. 

• Garnish with the roughly chopped fresh basil, oregano or flat-leaf parsley. 

• Combine all the ingredients in a small bowl and serve with the meat