Tag-Archive for » Shanks «
We love lamb shanks in our house and I am always looking for new ways to prepare them. We loved this recipe it had a great flavour combination with just the right amount of spiciness coming through without taking away from the yummy natural flavour of the lamb. I just simmered our shanks on the stove top on a low heat rather than doing them in the oven. I served ours over couscous and it was a truly delicious meal. If you would like to read more reviews on this recipe or see more photos please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3 Tablespoons olive oil
1kg Lamb shanks
1/4 Cup plain flour (seasoned)
2 Onions, sliced
1 Large green capsicum, cored & sliced
1 Fennel bulb, sliced
1 Tablespoon fresh ginger, grated
3 Garlic cloves, crushed
1 Teaspoon ground coriander
1 Teaspoon ground cumin
500ml Chicken stock
1 Pinch saffron thread
2 Teaspoons sambal oelek
1 1/2 Teaspoons honey
Freshly ground salt & pepper, to taste
1 Cup dried apricot, chopped
parsley, to serve
Method
1. Preheat oven to 150°C.
2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
4. Add ginger, garlic, coriander and cumin, and mix well.
5. Add stock, saffron, sambal, honey, seasonings and apricots.
6. Return lamb to pot, stir, cover.
7. Place in oven for about 1 1/2 – 2 hours or until cooked to your liking.
Serve with couscous, rice or mashed potato and sprinkled with fresh parsley.
All photos taken by me unless otherwise stated.
This was a recipe I have had saved for a while now to make but could not get lamb shanks. I did change amounts slightly and compensated for what I had on hand. I didn’t have chicken broth so I added water and about 11/2 Teaspoons of chicken stock granules. I served as suggested with wasabi mashed potatoes and Asian vegetables. It was absolutely gorgeous and the whole family raved about this one, my 14 year old son could not praise it highly enough.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Small lamb shanks
Plain flour, seasoned with salt and pepper (all purpose)
2 Tablespoons olive oil
1 Large onion, cut into thin wedges
3 Garlic cloves
1 Long red chile, seeded and finely chopped
2 Teaspoons grated fresh ginger
1/2 Tteaspoon five-spice powder
400g Chopped tomatoes
3 Tablespoons soy sauce
2 Teaspoons brown sugar
11/2 Cups low sodium chicken broth
Method
1. Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
2. Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
3. Add the remaining ingredients, stir well and bring to the boil.
4. Return the lamb to the pan, reduce the heat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
5. Check the seasonings and skim off any excess oil.
6. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
I served with wasabi mash and Asian greens, to me perfect, so serve with personal choice.
All photos taken by me unless otherwise stated.
