Mix all the ingredients together and place in the lamb and leave to marinate for 1-2 hours. Heat a heavy based pan. Drain and remove the marinade from the lamb shank, carefully place into the hot pan, seal the meat and glaze. Place into an earthenware casserole and pour in the marinade and 2 pints of chicken stock. Cook gently for 2 1/2 hours until tender. Once cooked remove from the casserole pan and pour the liquid into a clean pan, bring up to the boil and reduce. Strain and serve the reduced liquid over the lamb.

Salsa: Seed and dice the tomatoes, pour over the olive oil and red wine vinegar. Finely chop the spring onions and mix in. Scatter in the fresh leaves and stir. Warm gently to 37-40C and coat over the lamb shank.

From: Carlton Food Network http://www.cfn.co.uk/
Posted By: Jim.Weller@salata.com (Jim Weller), Via: Chile Head Mailing List
Post Date: 23 Jun 00