Lamb Shanks

Lamb Shanks

"Lamb shanks are expensive cuts of meat and I needed a dish on the menu that would tantalize our taste buds this Easter. The meat on the lamb shanks is so tender that it just falls off the bone. It takes time since its slow cooked, but definitely worth the wait". 

Ingredients

4 medium lamb shanks

1 large white onion sliced

2 large tomatoes, cut in 4 pieces

1 carrot diced roughly

4 garlic cloves peeled and diced

2 bay leaves

8-10 whole black peppercorns

5-6 whole cardamoms

4 whole cloves

2 whole dry red chilies

4 dried apricots

4 prunes

2 tsp black pepper powder

2 cups vegetable stock

salt to taste

2 tbsp olive oil

Directions

Rub some salt and pepper to the lamb shanks. Heat oil in a skillet and fry the lamb shanks for 5 minutes until it’s browned on all sides. Place them in a Dutch oven or slow cooker. If you don’t have one (as in my case), place it in a roasting oven proof pan. Combine all the vegetables and spices in the roasting pan and pour the stock over the shanks and vegetables. Cover with a foil and roast in a 180 deg C oven for 2 – 2 ½ hours or until the meat starts to fall off the bone. During the last 10 minutes of cooking, remove foil and let the meat roast on open flame till it gets a brown coating on top. The vegetables will have softened completely. Remove from oven and let the shanks rest for 10 minutes. To serve: place lamb shanks on a serving plate and pour the gravy on top accompanied with some mash or roasted vegetables of your choice or along with slices of baguette bread.