Slow Cooked Spiced Lamb Shanks Recipe
This recipe is a great way to join us in supporting British Lamb farmers as part of Love Lamb Week.
INGREDIENTS6 tbsp vegetable oil
6 lamb shanks
2 tsp ground turmeric
½ tsp ground cloves
15 green cardamom pods
4 bay leaves
1 cinnamon stick
1 tsp chilli flakes
2 tsp cumin seeds
2 tsp coriander seeds
1 tbsp fennel seeds
2 onions, sliced
30g fresh ginger, chopped
2 green chillies, chopped
1 tbsp ground coriander
400g tin chopped tomatoes
1 litre lamb stock
1-2 tbsp sugar
1 tsp salt
Juice ½ lemon
1 pomegranate, seeds removed
Large handful each fresh mint and fresh coriander, leaves picked and chopped
1: Heat 1 tbsp of the oil in a large deep casserole. Add the lamb shanks, in 2 batches, and cook over a medium-high heat for 5-10 minutes until lightly coloured, then remove from the pan and set aside.
2: Add another 3 tbsp of the oil to the pan, then add the turmeric, cloves, cardamom pods, bay leaves, cinnamon stick and chilli flakes.
3: Gently fry for 2-3 minutes until the fragrances of the spices are released. Add a splash of water if they begin to colour too much.
4: Grind the cumin seeds, coriander seeds and fennel seeds in a pestle and mortar, then add them to the pan with the other spices and continue to cook for 1 minute, stirring occasionally.
5: Add the onions and the remaining 2 tbsp of the oil and fry, stirring occasionally, for 5 minutes.
6: Add the ginger, green chillies and ground coriander and cook for 2-3 minutes.
7: Stir in the chopped tomatoes and stock, add the sugar, then season with the salt, lemon juice and some black pepper.
8: Add the lamb shanks, turning to coat, then cover with the lid. Cook over a low heat for 3 hours or until the lamb is very tender, giving the pot a stir halfway through.
9: At the end of the cooking time, skim most of the oil off the top of the casserole using a large spoon, then remove the lamb. Turn up the heat to high and reduce the sauce for 30-40 minutes until it coats the back of a spoon. Taste and adjust the seasoning. You may want to add more salt, sugar or lemon juice.
10: Serve the lamb with the sauce and freshly cooked rice, topped with the pomegranate seeds and chopped mint and coriander.
Recipe originally found at: https://www.deliciousmagazine.co.uk/recipes/slow-cooked-indian-spiced-lamb-shanks-with-pomegranate/