Middle Eastern-Style Lamb Shanks |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
I love lamb shanks any old how. This is especially nice. Ingredients:
2 tablespoons olive oil |
4 large lamb shanks (or 8 small) |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
1 tablespoon cumin |
1 teaspoon ground coriander |
1 teaspoon ground cinnamon |
1 teaspoon turmeric |
3 cups chicken stock |
1 (400 g) can diced tomatoes |
fresh coriander leaves, to serve |
greek yogurt, to serve |
Directions:
1. Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the shanks and cook, turning for 5 minutes or until brown. Remove to a plate.
2. Add the onion and garlic, and cook gently for about 5 minutes or until soft.
3. Add the spices and cook, stirring, for about 30 seconds.
4. Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.
5. Reduce the heat to a medium-low simmer and cook for one hour covered.
6. Uncover and cook a further 30 minutes or until the lamb is tender.
7. Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.
8. Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!).
9. Sprinkle with fresh coriander leaves and serve with yogurt on the side.
|
|