Being a tough cut of meat that needs slow cooking to make it fall-off-the-bone tender, lamb shanks are actually very forgiving so it’s a really great cut to cook with. Give this easy Lamb Shank recipe a try and I promise you, you will thank me later.
Here's how you make it:
- Olive oil
- 4 lamb shanks, cut from the forequarter
- Seasoned flour for dusting
- 4 Shallots, halved
- 2 cloves of garlic, crushed
- 25g Turkish apricots
- 1 can chickpeas, drained
- 30ml brown sugar
- 250ml Red wine
- 125ml Balsamic vinegar
- 250ml NoMU Lamb Fond (Liquid Stock)
- 90ml CARMIEN Whimsical Berry Flower Tea tied in a bouquet garni
- Salt and Pepper to season
- Pre-heat the oven to 160°C
- Heat the oil in a large casserole dish.
- Brown the lamb on all sides until sealed and golden, then set aside.
- Add the shallots and sauté until golden, add the garlic and apricots and sauté for another minute.
- Return the shanks back to the casserole and add the remaining ingredients. Stir through, cover with the lid and place in the oven for 2 hours or until the meat starts falling off the bone and the sauce is well reduced.