1/4 Photos of Middle Eastern-Style Lamb Shanks
1 hr 55 mins
1 hr 45 mins
I love lamb shanks any old how. This is especially nice.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 4 large lamb shanks (or 8 small)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 3 cups chicken stock
- 1 (400 g) can diced tomatoes
- fresh coriander leaves, to serve
- Greek yogurt, to serve
- 1Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the shanks and cook, turning for 5 minutes or until brown. Remove to a plate.
- 2Add the onion and garlic, and cook gently for about 5 minutes or until soft.
- 3Add the spices and cook, stirring, for about 30 seconds.
- 4Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.
- 5Reduce the heat to a medium-low simmer and cook for one hour covered.
- 6Uncover and cook a further 30 minutes or until the lamb is tender.
- 7Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.
- 8Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!).
- 9Sprinkle with fresh coriander leaves and serve with yogurt on the side.
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Nutritional Facts for Middle Eastern-Style Lamb Shanks
Serving Size: 1 (587 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 771.3
- Calories from Fat 387
- Total Fat 43.1 g
- Saturated Fat 15.2 g
- Cholesterol 247.5 mg
- Sodium 441.6 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 2.5 g
- Sugars 6.6 g
- Protein 77.2 g