Recipe by JustJanS
I love lamb shanks any old how. This is especially nice.
Top Review by I'mPat
Oh definately reduce that sauce no argument there. I had 3 lamb shanks that weighed just uinder 2K so allowed a little extra time to cook and they were fall of the bone delicious with the sauce smothered over them. I kepted them warm in the oven (50C) in a covered dish with a couple of big dollops of the sauce to keep moist while I reduced the sauce (took about 8 minutes and served with recipe #54006 by Izzy Knight made for a very nice meal with recipe #258574 by Nyteglori made into a herbal bread, Jans recipe was made for Make My Recipe - Edition 14. UPDATED 4th February to correct spelling mistakes.
- 29.58 ml olive oil
- 4 large lamb shanks (or 8 small)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 14.79 ml cumin
- 4.92 ml ground coriander
- 4.92 ml ground cinnamon
- 4.92 ml turmeric
- 709.77 ml chicken stock
- 400 g can diced tomatoes
- fresh coriander leaves, to serve
- Greek yogurt, to serve
Directions See How It's Made
- Heat 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.
- Add the onion and garlic, and cook gently for about 5 minutes or until soft.
- Add the spices and cook, stirring, for about 30 seconds.
- Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.
- Reduce the heat to a medium-low simmer and cook for one hour covered.
- Uncover and cook a further 30 minutes or until the lamb is tender.
- Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.
- Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!).
- Sprinkle with fresh coriander leaves and serve with yogurt on the side.