This is a dish that I cooked recently for my friends who were all expecting a curry but this was more special because is was full of all the right aromas and flavours but it looked like it had just come out of a 5 star kitchen at a restaurant. If you prefer a smooth sauce you can blitz it with a hand blender and strain it.
This is a really nice dish to dress up when you are showing off (well we all like to do it) at a dinner party.
It's a really hearty, slow cooked dish that is packed full of wonderful earthy flavours and it's not that difficult to cook either, it just needs a bit of time. The gravy oozes depth with lovely warming flavours and the meat just melts away.
If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in. Find out more here.
Note: If you are using a pressure cooker at step 8 add the water to cover the shanks put the lid on and cook on high pressure for abour 30 minutes (approx 4 whistles). Allow pressure to release and open. You can remove the shnaks and reduce the juices or move to step 11.
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