If you are a fan of Turkish food, this dish will be a treat. Why not try it with our Merlot?

Ingredients

• 300 g flour seasoned with salt, black pepper, cumin and paprika.
• 4 onions, finely chopped.
• 6 cloves garlic, finely chopped.
• 4 tomatoes, peeled and chopped.
• Zest and juice of 3 oranges.
• 30 ml tomato paste
• 30 ml whole coriander seeds
• 15 ml chilli flakes
• 15 ml dried oregano
• 15 ml dried paprka
• 1 l hot water
• 1 kg baby potatoes

Method

Preheat the oven 180C.

Dip the shanks into the seasoned flour and shake well to get rid of the excess flour.

Over high heat, fry the shanks in a pan in oil until golden brown all over.  In a large stovetop-to-oven casserole, fry the onions, garlic and tomatoes in oil over medium heat until cooked.  Add the orange zest and juice, tomato paste, coriander seeds, chilli flakes, oregano, paprika and 1 litre hot water.  Place the shanks into this liquid and add the baby potatoes. Bake in the oven, covered with aluminium foil, for about 3 hours or until the meat is tender.  Remove the foil for the last 20 minutes of cooking time to give a nice colour to the shanks and potatoes.  Serve with fragrant rice.6 shanks of about 400 g each