This recipe is a winter favourite for our Oral Health Therapist, Annika and her family. The recipe (from WA chef Russell Blaikie) features warm spices and sweet dates and makes for a hearty and warming winter meal.
- 50g butter
- 6 lamb shanks (ask your butcher to “tip” them – that is to take the top off the bone so that the meat shrinks back along it
- 2 brown onions, chopped finely
- 3 garlic cloves, crushed
- 1 heaped teaspoon each of ground cumin, coriander, ginger powder and black pepper
- 1 small red chilli, de-seeded and chopped
- 1 cinnamon stick or 1 heaped teaspoon cinnamon powder
- A few strands of saffron soaked in the juice of 1 lemon
- 1 can (400g) crushed tomatoes
- 125g pitted dates, chopped
- 500mL chicken stock
- Sea salt to taste
- Coriander, parsley and mint leaves to serve
Preheat the oven to 160C.
Heat the butter in a large, heavy saucepan or casserole. Place the lamb shanks into the pan and brown on all sides. Remove the shanks; keep them aside while you make the sauce.
Add the onions and garlic to the pan and lightly sauté until they are translucent. Place a lid on the pan and cook for 10 minutes until the onions have softened.
Add the spices, chilli, cinnamon stick, saffron and lemon, stir well and cook for a further minute. Add the crushed tomatoes, chopped dates and stock, bring to the boil and simmer for 10 minutes.
Place the lamb shanks into a saucepan, lidded casserole or ovenproof dish and pour the sauce over the top. Place the lid on and pop into the oven to cook for 2.5-3 hours.
Alternatively, you could use a slow cooker on high for about 3-4 hours. When the lamb falls off the bone when prodded with your finger, it’s ready.
Season, serve sprinkled with the herbs.