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Lamb Shanks

Lamb Shanks
COOK TIME
2h 5 min
YIELDS
4 servings

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

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Ingredients

4
lamb, shank
3
oz vegetable oil
3
oz celery, diced
3
oz carrot, diced
1
oz ginger, chopped
1
pinch saffron
3
oz onion, diced
1
cup white wine
1
pinch ground coriander
1
pinch ground cumin
1
cinnamon, stick
1 ½
tsp ground cloves
1
bay leaf
4
cup beef stock
10
apricot
3
oz toasted sesame seeds
2
oz dried apricot, diced
2
oz butter
salt
pepper
1
Tbsp flat parsley, chopped
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Directions

Step 1

Season the lamb shanks with salt and pepper. Sear in a hot cast iron pan using vegetable oil. Brown on all sides.

Step 2

Remove the shanks from the pan. Pour off excess fat and add the celery and carrot.

Step 3

Cook for 2 minutes. Add the ginger, saffron, and onion; cook until the onions are coloured.

Step 4

Add the wine, coriander, cumin, cloves, baby leaf and cinnamon stick. Bring to a boil.

Step 5

Add the lamb shank back in the pan; add stock and apricots.

Step 6

Cover with lid and cook for approximately 1 ½ to 2 hours at 370 degrees F. until meat is tender.

Step 7

Lift out shanks and keep warm.

Step 8

Skim off all visible fat. Reduce sauce to the desired consistency.

Step 9

To finish add apricots, whisk butter and check seasoning.

Step 10

Place the shanks back into the pan and let sit for 2 minutes. Sprinkle with parsley.

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