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Lamb shanks with tamarind and prunes
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Prep Time:
15 minutes
Cook Time:
165 minutes
Total Time:
180 minutes
Discover a unique twist to elevate your lamb shanks with Marion Grasby's latest creation.
Ingredients:
  • 4 x 300g lamb shanks, French-trimmed (see note)
  • 35g (1/4 cup) plain flour
  • 60ml (1/4 cup) olive oil
  • 50g butter
  • 3 onions, thinly sliced
  • 3 cloves garlic, crushed
  • 5.00 gm ground ginger
  • 1 cinnamon quill
  • 500ml (2 cups) chicken stock
  • 85g (1/4 cup) tamarind puree
  • 255g (1 1/2 cups) pitted prunes
  • 50g (2/3 cup) flaked almonds, roasted
  • 62.50 ml coriander leaves
  • Mashed potato, to serve
Instructions:
  • In a spacious bowl, add the lamb. Season generously with salt and pepper, sprinkle with flour, and toss until well coated.
  • In a large casserole, heat oil over medium-high heat. Coat lamb in flour, then sear for 5 minutes until golden brown all around. Remove lamb and reserve. Leave 2 tablespoons of oil in the casserole, discarding the rest.
  • Preheat your oven to 160C. Meanwhile, on the stove, cook butter, onions, and garlic over medium heat for 8 minutes until onions are soft. Add ginger and cinnamon, cook for another minute until fragrant. Finally, stir in stock, tamarind puree, and prunes.
  • Place the lamb back in the casserole, making sure it's covered in liquid. Bring it to a boil, cover with a lid, and bake in the oven for 2 1/2 hours, or until the lamb is tender and nearly falling off the bone.
  • Distribute the lamb evenly into bowls. Drizzle the sauce over the lamb, then sprinkle with almonds and coriander. Serve promptly with mashed potato.

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