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16/06/2024

Mid-Eastern Lamb Shanks

Lamb Shanks
Slow cooked falling-off-the-bone lamb shanks are made even more delectable with the use of heady middle eastern spices and a touch of sweetness.

Serves:

4

Prep Time: 30 minutes

Cooking Time: 2 1/2 - 3 hours slow cooking

Download Recipe PDF

Ingredients

  • 4 large lamb shanks
  • 1/4 cup seasoned plain flour
  • sea salt and pepper, to taste
  • 1/3 cup olive oil
  • 2 red onions, peeled and cut into wedges
  • 4 cloves garlic, peeled and smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 6 cardamom pods, split
  • 3 carrots, peeled and chopped
  • 3 stalks celery and leaves, chopped
  • 500g pumpkin, peeled and chopped
  • 1 litre beef stock
  • 3 ripe tomatoes, chopped
  • 1/2 cup pitted prunes or halved dates
  • 1 cinnamon stick
  • 2 bay leaves
  • orange rind strips, chopped pistachios and coriander, for garnish
  • cooked pearl couscous, for serving

Method

  • Place flour in a plastic bag. Add lamb shanks and toss to coat. Remove shanks and keep the flour
  • Heat half the oil in a very large heavy based casserole pot, brown shanks on all sides and remove. Wipe out the pot with absorbent paper.
  • Heat remaining oil and sauté onions and garlic in pot until softened, then sauté spices until aromatic. Stir in vegetables and sauté for 2 minutes. Add flour and cook, stirring for 1 minute. Add stock, tomatoes, prunes, cinnamon stick and bay leaf, and bring to the boil. Return lamb shanks to the pot.
  • Place a cartouche (piece of baking paper cut to fit the shape of the pot) directly on top of the shanks.
  • Cover and bake at 170°C for 2 hours. Remove lid and bake for a further 30 minutes until meat is tender and falling off the bone. If liquid needs further reduction, bring to boil on the stovetop until desired consistency. Serve with couscous and sprinkle with orange rind strips, pistachio nuts and coriander prior to serving.
  • Serve with couscous and sprinkle with orange rind strips, pistachio nuts and coriander prior to serving.

Tips

  • For more classic flavoured lamb shanks, substitute cumin, coriander and cardamom for fresh thyme or rosemary. Omit cinnamon and substitute prunes with olives, and pumpkin with potato.
  • STYLING Position lamb shank on a bed of couscous before napping over sauce and garnishing with thin strips of orange ring, chopped pistachios and coriander leaves.
  • DRINK Tempranillo

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