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Lamb Shanks

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Recipe summary

Sticky and tender lamb shanks are a crwod favourite any time of year.

Preparation time:
Cooking time: 125 minutes
Yield: 4

Ingredients

  • 4 lamb, shank
  • 3 ounces vegetable oil
  • 3 ounces celery, diced
  • 3 ounces carrot, diced
  • 1 ounce ginger, chopped
  • 1 pinch saffron
  • 3 ounces onion, diced
  • 1 cup white wine
  • 1 pinch ground coriander
  • 1 pinch ground cumin
  • 1 cinnamon, stick
  • 1 1/2 teaspoons ground cloves
  • 1 bay leaf
  • 4 cups beef stock
  • 10 apricot
  • 3 ounces toasted sesame seeds
  • 2 ounces dried apricot, diced
  • 2 ounces butter
  • salt
  • pepper
  • 1 tablespoon flat parsley, chopped

Directions

  1. Season the lamb shanks with salt and pepper. Sear in a hot cast iron pan using vegetable oil. Brown on all sides.
  2. Remove the shanks from the pan. Pour off excess fat and add the celery and carrot.
  3. Cook for 2 minutes. Add the ginger, saffron, and onion; cook until the onions are coloured.
  4. Add the wine, coriander, cumin, cloves, baby leaf and cinnamon stick. Bring to a boil.
  5. Add the lamb shank back in the pan; add stock and apricots.
  6. Cover with lid and cook for approximately 1 ½ to 2 hours at 370 degrees F. until meat is tender.
  7. Lift out shanks and keep warm.
  8. Skim off all visible fat. Reduce sauce to the desired consistency.
  9. To finish add apricots, whisk butter and check seasoning.
  10. Place the shanks back into the pan and let sit for 2 minutes. Sprinkle with parsley.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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