Lamb is one of our favourite meats. We don’t have it often, but when we do slow cooked Lamb Shanks is one of our favourites. This dish has spice from Paprika and Cinnamon and sweetness from the Prune and the Apricots. Once it’s all in the pot it just gets left to burble away for 2.5 hours. Serve with mashed potatoes and greens.
Slow Cooked Lamb Shanks with Prunes and Apricots
Slow cooked meat that just falls off the bone is delicious. This is a lovely way to do Lamb Shanks, just let is cook low and slow for 2 and a half hours.
- May 5, 2020
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Ingredients
- One Lamb Shank Per Person
- 2 tbsp olive oil
- 2 tbsp red wine
- 2 tbsp ground coriander
- 2 tsp ground cumin (if you have fresh coriander and cumin seeds you can grind them in a pestle and mortar if you prefer)
- 1 1/2 tsp Smoked Paprika
- 5 cardamom pods, grind the seeds up and discard the outer shell or use 1/2 tsp ground cardamom
- Either a stick of Cinnamon, or 2 tsp ground (I've used both depending on what I find in the cupboard)
- 1 1/4 cups Chicken Stock
- 1/2 cup each of cut up prunes, apricots
- 1/2 cup chopped stem ginger
- 1 tsp of saffron
Directions
- Step 1
- Preheat your oven to 300°F, 140°C
- Step 2
- On a medium heat, brown the shanks in the oil, using the casserole dish you’re planning to cook them in. You may have to do them one at a time due to size
- Step 3
- Put the shanks to one side and add in the spices (cinnamon, coriander, cumin, paprika) and cook for a moment
- Step 4
- Add in the chicken stock, wine, saffron, fruits and ginger and give it all a good stir
- Step 5
- Pop the lamb shanks in the pot, cover and cook for 2.5 hours. I check the shanks half way through the cooking time and turn them over so the sauce bubbles into the meat evenly
- Step 6
- With half an hour to go check the shanks and add 1/4 cup stock if needed.
- Step 7
- Serve with mashed potato and greens.
