Name: Indian-spiced shanks and broccoli rice
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 1
Ingredients: 4.60 gm macadamia oil; 4 small (250g each) French- trimmed lamb shanks; 1 large red onion, finely chopped; 2 celery sticks, thinly sliced; 2 large carrots, peeled, thickly sliced; 2 long fresh green chillies, finely chopped, plus extra, thinly sliced, to serve; 3 garlic cloves, thinly sliced; 2 tsp finely grated fresh ginger; 5.00 gm ground cumin; 2 tsp ground coriander; 250ml (1 cup) salt reduced chicken style liquid stock; 40.00 ml natural yoghurt; 60g baby spinach; 400g broccoli; Fresh coriander sprigs, to serve

Indian-spiced shanks and broccoli rice

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Prep Time:
20 minutes

Cook Time:
160 minutes

Total Time:
180 minutes

Succulent spiced lamb shanks with Indian flair, perfect for cozy winter nights. Enjoy with flavorful broccoli rice.

Ingredients:

4.60 gm macadamia oil
4 small (250g each) French- trimmed lamb shanks
1 large red onion, finely chopped
2 celery sticks, thinly sliced
2 large carrots, peeled, thickly sliced
2 long fresh green chillies, finely chopped, plus extra, thinly sliced, to serve
3 garlic cloves, thinly sliced
2 tsp finely grated fresh ginger
5.00 gm ground cumin
2 tsp ground coriander
250ml (1 cup) salt reduced chicken style liquid stock
40.00 ml natural yoghurt
60g baby spinach
400g broccoli
Fresh coriander sprigs, to serve

Instructions:

Preheat oven to 160C/140C fan forced. Heat oil in a large flameproof casserole dish over high heat and sear the lamb for 2-3 minutes until browned. Remove lamb and set aside on a plate.
Turn the heat down to medium. Add onion, celery, and carrot to the dish and cook, stirring occasionally, for 5-6 minutes until they're soft. Add chili, garlic, ginger, cumin, and ground coriander to the dish and stir for 1 minute until fragrant.
Add the lamb back to the dish along with the stock and 1 cup (250ml) of water. Bring everything to a boil. Cover the dish and roast for 2-2 1/2 hours until the lamb is very tender. Remove the lamb and set it aside. Add yogurt and spinach to the dish and stir until the spinach is just wilted. Return the lamb to the dish.
Place the broccoli in a food processor and pulse until it resembles coarse crumbs. Transfer the broccoli to a microwave-safe dish, cover it, and microwave on High for 2-3 minutes until it's just tender.
Garnish the lamb with fresh coriander sprigs, extra chili, and serve with broccoli rice.

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