Saffron and Cumin Marinated Lamb Shanks

INGREDIENTS:

Number of servings

Servings: 4

Main

4 lamb shanks, 250 g each

Marinade

A tiny pinch of saffron threads

½ teaspoon cumin

½ teaspoon anise seed

½ teaspoon black pepper

1 tablespoon rosemary

2 limes, cut into pieces

3 garlic cloves

⅓ cup (1 dl) rapeseed oil

3 tablespoons balsamic vinegar

¼ cup (½ dl) soy sauce

PREPARATION:

• Mix saffron, cumin, anise seed, black pepper, rosemary, lime and garlic in a mortar.

• Use a pestle and mix in the oil, vinegar and soy sauce. (If you are anxious about your shirt, then put a plastic bag over the mortar).

• Pour the marinade over the meat and rub it into the meat. Let it stand for at least 20 minutes.

• Pat the meat dry and put in on the grill.

Wine and Drinks

With barbequed meats, oaky red wines are always a good choice. This recipe has quite a few flavors and you want to look for a full-bodied red wine.

Economy: Beer.

Mid-range: Some gourmet beer such as Chimay or any oaky red wine within a reasonable price range

Gourmet: Red wine from Rioja.