Spiced Winter Lamb Shanks
Ingredients
- 4 large shanks of British lamb
- 3 tbsp vegetable oil
- 2 tsp crushed black peppercorns, heaped
- 2 tsp crushed whole coriander seeds, heaped
- 1 tsp ground mace, level
- 1 tsp freshly ground nutmeg, level
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp crushed green cardamoms
- 4 medium onions sliced finely
- 4 cloves garlic, peeled and roughly chopped
- 4 tbsp flour
- 3 tbsp tomato puree
- 500 mls fresh orange juice
- 2 pints strong boiling chicken or lamb stock
- 200 g vac-packed chestnuts halved
- 100 g pine nuts
- 120 g dried apricots, chopped roughly
- 100 g raisins
- 150 g ‘ready to eat’ dried prunes, de-stoned and chopped roughly
- 1 pinch salt
- 2 pinches sugar , to taste
- 8 tbsp fresh coriander, chopped,stalks and all
- 8 tbsp fresh parsley, chopped,stalks and all
Instructions
- Preheat the oven to 180°C, gas 4.
- Mix all the spices together in a large bowl.
- Add the meat and coat well in the spices.
- Cover and leave for 2 hours; best left overnight in the fridge.
- He the vegetable oil in a deep ovenproof saucepan, brown the lamb on all sides and take care not to burn the spices.
- Remove from the saucepan, add a little more vegetable oil to a frying pan and the onions and garlic and cook for 5-10 minutes to soften slightly.
- Add the flour and tomato paste to the onions and garlic and mix well
- Add the orange juice and 300mls of strong stock bring together, then add the shanks.
- Bring to a simmer, then add enough stock to just cover the meat. Remember, the lamb will release quite a lot of moisture.
- Add the dried fruits and mix well, then add a little sugar, salt and fresh coriander.
- Bring to a simmer, but not boiling on the stovetop stirring all the time, cover with a tight-fitting lid and place in the preheated oven.
- Cook for 1½ hours or until the meat is soft and tender but not overcooked or falling off the bone.
- Serve in deep bowls with mashed potatoes and sauteed fresh spinach leaves.
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Nutrition
909
Calories
26G
Fat
4G
Saturates
48G
Sugars
515G
Salt
54G
Protein
125G
Carbs
12G
Fibre
ⓘ UK Government Reference Intakes (RIs).
