A recipe from the Good Food collection.
2 tablespoons olive oil
8 × 250 g (9 oz) lamb shanks, French- trimmed (ask your butcher to do this) or 4 large lamb shanks
2 red onions, thinly sliced
2 red capsicums (peppers), thinly sliced
2 garlic cloves, crushed
125 ml (4 fl oz/ 1 1/2 cup) dry sherry
500 ml (17 fl oz/2 cups) chicken stock
30 g (1 oz/1/4 cup) raisins
30 g (1 oz/1/4 cup) slivered almonds
220 g (7 3/4 oz/1 cup) brown rice
1 small handful flat-leaf (Italian) parsley, finely chopped
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Heat the oil in a large ovenproof saucepan over medium heat. Add the lamb shanks and cook, turning often, for 2-3 minutes or until browned all over. Remove from the pan and set aside. Add the onion and capsicum to the pan. Cook for 4-5 minutes or until softened, then add the garlic, stirring with a wooden spoon for another 3 minutes. Add the sherry to the pan, stirring to remove any sediment from the base of the pan. Increase the heat to high and bring to the boil for 2 minutes. Add the chicken stock and return to the boil for 3 minutes. Remove from heat, add the lamb shanks and raisins, cover, then transfer to the oven and cook for 1 1/4 hours or until the meat is tender and falling off the bone.
3. Place the almonds on a baking tray and roast in the oven for 5 minutes or until golden. Set aside to cool.
4. Meanwhile, place the brown rice in a sieve under cold running water until the water runs clear. Place in a saucepan with 750 ml (26 fl oz/3 cups) cold water. Cover the saucepan, place over a low heat and cook for 40 minutes or until the water has evaporated and the rice is tender. Remove from heat and stir in parsley.
5. Divide the rice between the serving plates, top with lamb shanks, spoon over pan juices and serve sprinkled with almonds.