Wednesday, July 29, 2009

Lamb Shanks

Culturally, lamb shanks just never made it to the dinner table when I was growing up. We went to our neighbour's place for dinner a few months ago, and she cooked this sensational dish of lamb shanks with a sauce that had a lovely balance of sweet and sour flavours (not quite like the Chinese sweet and sour dishes, but close to it.)

Susan was kind enough to impart the recipe to me, so here it is. It's so easy to make - less than 15 minutes of prep and cooking (outside the oven), and ~2.5-3 hours of cooking in the oven.

2 lamb shanks (frenched if possible)
2 tbs olive oil
1 onion, diced
2 tsp cumin seeds
400g can chopped tomatos
3/4 cup vegetable stock
3 tbsp honey
1/4 cup lemon juice

  1. Preheat oven to 160°C.

  2. Brush lamb shanks with oil. Preheat a pan until moderately hot and brown lamb well. Transfer to a large casserole dish.

  3. Add oil to pan with onion and cumin. Cook for 1 minute. Add tomatoes, stock, honey and juice. Bring to boil then spoon mixture over lamb.

  4. Cover the the casserole dish tightly and cook for around 2.5 to 3 hours, until lamb is falling off the bone.


Katherine said...

I've been looking for a good recipe for Lamb Shanks. I cant wait to try yours.. You have a great blog, keep up the good work


Food.4.two said...

Hi Katherine,

Thanks for your feedback - let me know how the lamb shanks turn out.


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