Middle Eastern-Style Lamb Shanks
- Ready In:
- 1hr 55mins
- 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
- 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.
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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.
These shanks are absolutely sensational. Our dinner guest said they were the best shanks he'd ever had and probably the best lamb dish he'd ever had. I made these as written, and worried a bit that the cinnamon might overpower, but it didn't. The balance of spices was perfect. I assumed that your ingredient of 1 tablespoon of cumin meant the Aussie measure of 4 teaspoons = 1 tablespoon. Served with mashed potatoes to soak up the gravy, steamed broccoli and a Middle Eastern pomegranate salad. This will be my go-to shank recipe forevermore. Wow, wow and wow! Thanks for posting. As an aside, I made this on Australia Day!