Braised lamb shanks in a rich tomato ragout – Food & Home Magazine

Ingredients

• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) cake flour
• 5ml (1 tsp) dried chilli flakes
• 4 smallish lamb shanks, French-trimmed (ask your butcher)
• 30ml (2 tbsp) olive/avocado oil
• 2 sticks celery, cut into 1cm chunks
• 1 onion, chopped
• 3 garlic cloves, bruised and roughly sliced
• 5ml (1 tsp) coriander seeds, crushed
• 250ml (1 cup) red wine
• 15ml (1 tbsp) fresh thyme leaves
• 15ml (1 tbsp) fresh rosemary
• leaves, chopped
• 15ml (1 tbsp) fresh flat-leaf parsley, roughly chopped
• 2 x 410g tins whole peeled tomatoes
• 250ml (1 cup) baby carrots, peeled and halved