Tis the season for lamb shanks and we were chatting about recipes at my hairdresser the other day, so Kelly, here’s my Middle Eastern Lamb Shank recipe for you.
I did make it this week but neglected to take a happy snap (so sorry)…
The leftovers have been chopped up and popped in the freezer to be tossed through some pappardelle or turned into a soup at a later date!
Actually, I invite all of you to make it and post an image on our Foodcentric facebook page instead? First one to do so, will win a copy of the Crowd Pleasers recipe book!
- ¼ cup olive oil
- 8 trimmed lamb shanks
- sea salt and freshly ground black pepper, to taste
- 1 leek, sliced or 2 red onions, cut into thin wedges
- 3 teaspoons ground coriander
- 3 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 3 carrots, peeled and chopped
- ½ butternut pumpkin, peeled and chopped
- 3 stalks celery, chopped
- 4 cloves garlic, chopped
- 1/4 cup plain flour
- 1 cup dry red or white wine
- 3 cups beef stock
- 400g can peeled tomatoes, chopped
- ½ cup pitted prunes, chopped
- grated lemon zest, for serving
- chopped pistachio nuts, for serving
- fresh coriander, for serving
- Season shanks with salt and pepper. Heat oil in a very large heavy based cast iron casserole dish (Le Creuset), brown shanks on all sides and remove. Sauté leeks in pan until softened, then sauté spices until aromatic. Stir in vegetables and garlic and sauté for 2 minutes. Add flour and cook, stirring for 1 minute. Deglaze pan with wine, add stock, tomatoes and prunes and bring to the boil. Cover and bake at 170°C for 2 hours. Remove lid and bake a further hour 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 mash and sprinkle with lemon zest, pistachio nuts and coriander prior to serving.