Recipe by Yorkshire Pud
A delicious meal for two, worth saving for a special occasion. The long cooking time allows you to set the scene ie.light the candles and open the bottle of Rioja. The sauce is quite rich and needs only a simple accompaniment such as couscous or plain mashed potatoes and steamed green beans.
- 2 lamb shanks
- 2 tablespoons olive oil
- 1 large onion, peeled and roughly chopped
- 4 garlic cloves, peeled and finely chopped
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄2 lemon, juice and zest of
- 1 tablespoon olive oil
- 14 prunes, eg.Whitworth's Ready to Eat
- 2 tablespoons honey
- 2 teaspoons cornflour (optional)
- toasted almonds (to garnish) or chopped coriander (to garnish)
Directions See How It's Made
- In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
- Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
- Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
- Remove lamb from pan and place in a large casserole dish.
- Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
- Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
- Pour this heated mixture over the lamb shanks.Cover with lid or foil.
- Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
- If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
- Serve garnished with toasted almonds and/or chopped coriander.