Lamb Shanks & Apricots

Ingredients

• 3 tablespoons olive oil
• 1 kg lamb shank
• 1/4 cup plain flour (seasoned)
• 2 onions, sliced
• 1 large green capsicum, cored & sliced
• 1 fennel bulb, sliced
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 500 ml chicken stock
• 1 pinch saffron thread
• 2 teaspoons sambal oelek
• 1 1/2 teaspoons honey
• freshly ground salt & pepper, to taste
• 1 cup dried apricot, chopped
• parsley, to serve

Directions

1. 1

   Preheat oven to 150°C.

2. 2

   In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.

3. 3

   Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.

4. 4

   Add ginger, garlic, coriander and cumin, and mix well.

5. 5

   Add stock, saffron, sambal, honey, seasonings and apricots.

6. 6

   Return lamb to pot, stir, cover.

7. 7

   Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.

8. 8

   Serve with rice or mashed potato, sprinkled with fresh parsley.