Lamb shanks used to be cheap cuts but they became all the rage a few years ago. Now they are a succulent treat. Allow plenty of time to let these shanks cook slowly. I will often throw in some vegetables — parsnip, carrot or baby potatoes — to cook alongside them. When it comes to serving the shanks, handle with care so as not to lose the meat off the bone. I like to serve them on hot couscous, with the juices running over, and a sprinkle of coriander. The meat should just melt in your mouth.
Ingredients
1 Tbsp | Oil |
¼ cup | Seasoned flour, for dusting |
4 | Lamb shanks (Main) |
1 | Onion, chopped roughly |
3 cloves | Garlic, crushed |
1 Tbsp | Freshly grated ginger |
1 tsp | Cumin |
1 tsp | Cinnamon |
1 tsp | Turmeric |
½ tsp | Nutmeg |
1 Tbsp | Brown sugar |
1 tin | Chopped tomatoes, approx. 400g |
2 cups | Yams |
1 tin | Lentils, approx. 420g, drained and rinsed |
1 cup | Beef stock, or chicken stock |
1 sprinkle | Fresh coriander, to garnish |
4 cups | Couscous, soaked, to serve |
Directions
- Preheat an oven to 150C.
- Heat the oil in a pan. Dust lamb shanks with seasoned flour then brown on all sides and place in a casserole dish.
- Fry the onion and garlic for 2 to 3 minutes. Add the spices, stirring through until fragrant. Tip this into the casserole. Rinse the pan with a little of the stock to ensure no flavour is left behind.
- Add the brown sugar, tomatoes, yams, lentils and stock to the casserole dish. Season with salt and freshly ground pepper. Place in the oven for 2 hours; stir and continue to cook for 1½ - 2 hours until the lamb is tender and almost falling from the bone.
- Garnish with coriander and serve with hot couscous.