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.

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.