Photo by Babiche Martens
Lamb shanks used to be cheap cuts but they became all the rage a few years ago. Now they are a succulent treat. Allow plenty of time to let these shanks cook slowly. I will often throw in some vegetables — parsnip, carrot or baby potatoes — to cook alongside them. When it comes to serving the shanks, handle with care so as not to lose the meat off the bone. I like to serve them on hot couscous, with the juices running over, and a sprinkle of coriander. The meat should just melt in your mouth.
|¼ cup||Seasoned flour, for dusting|
|1||Onion, chopped roughly|
|3 cloves||Garlic, crushed|
|1 Tbsp||Freshly grated ginger|
|1 Tbsp||Brown sugar|
|1 tin||Chopped tomatoes, approx. 400g|
|1 tin||Lentils, approx. 420g, drained and rinsed|
|1 cup||Beef stock, or chicken stock|
|1 sprinkle||Fresh coriander, to garnish|
|4 cups||Couscous, soaked, to serve|
- Preheat an oven to 150C.
- Heat the oil in a pan. Dust lamb shanks with seasoned flour then brown on all sides and place in a casserole dish.
- Fry the onion and garlic for 2 to 3 minutes. Add the spices, stirring through until fragrant. Tip this into the casserole. Rinse the pan with a little of the stock to ensure no flavour is left behind.
- Add the brown sugar, tomatoes, yams, lentils and stock to the casserole dish. Season with salt and freshly ground pepper. Place in the oven for 2 hours; stir and continue to cook for 1½ - 2 hours until the lamb is tender and almost falling from the bone.
- Garnish with coriander and serve with hot couscous.
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