Lamb Shanks in Honeyed Prune Sauce

Recipe by Yorkshire Pud
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READY IN: 2hrs 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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