Spiced Lamb Shanks
11 ingredients
4 steps
Ingredients
- 2 None french-cut lamb shanks
- None None plain flour, to dust
- 1 tbsp vegetable or rice bran oil
- 1 None medium onion, halved, thinly sliced
- 1 None medium carrot, coarsely chopped
- 1 None fresh long green chili, finely chopped
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 cup chicken stock
- 1/4 cup chopped, dried, pitted dates
- None None prepared vegetable couscous, lemon wedges, to serve
Directions
-
1Preheat oven to 325°F. Coat lamb in flour and dust off excess.
-
2Heat oil in an 8-cup flameproof, ovenproof dish over moderately high heat. Add lamb and sear for 2-3 mins. Transfer to a heatproof plate. Add onions and carrot to dish and cook, stirring, for 3 mins. Add chili, cumin and cinnamon. Cook, stirring, 30 seconds, or until fragrant.
-
3Return lamb to dish and add stock and dates. Bring to a boil. Remove from heat and cover with a tight-fitting lid. Bake lamb 1 hour 30 mins, or until very tender.
-
4Remove from oven and leave to stand for 5 mins. Season with salt and pepper. Serve with mixed vegetable couscous and lemon wedges.
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