Lamb Shanks & Apricots Recipe #159231
Adaped from an Iain Hewitson's recipe. The original recipe is simmered on the stove top and uses cubed lamb. I cooked this with lamb shanks and it worked perfectly. Personally I prefer to cook a recipe like this in the oven.
by Jewelies
16 min | 15 min prep
SERVES 4
- 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
- Preheat oven to 150°C.
- In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.
- 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.
- Add ginger, garlic, coriander and cumin, and mix well.
- Add stock, saffron, sambal, honey, seasonings and apricots.
- Return lamb to pot, stir, cover.
- Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
- Serve with rice or mashed potato, sprinkled with fresh parsley.
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5 stars