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Lamb Shanks & Apricots

  • 16minutes
  • 869calories

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Source: australian.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Manganese, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 kg lamb shank

  3. 1/4 cup plain flour (seasoned)

  4. 2 onions , sliced

  5. 1 large green capsicum , cored & sliced

  6. 1 fennel bulb , sliced

  7. 1 tablespoon fresh ginger , grated

  8. 3 garlic cloves , crushed

  9. 1 teaspoon ground coriander

  10. 1 teaspoon ground cumin

  11. 500 ml chicken stock

  12. 1 pinch saffron thread

  13. 2 teaspoons sambal oelek

  14. 1 1/2 teaspoons honey

  15. freshly ground salt & pepper, to taste

  16. 1 cup dried apricot, chopped

  17. parsley , to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 150°C.

  2. In a casserole dish flour lamb and brown in hot oil. Then remove and set aside.

  3. Add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.

  4. Add ginger, garlic, coriander and cumin, and mix well.

  5. Add stock, saffron, sambal, honey, seasonings and apricots.

  6. Return lamb to pot, stir, cover.

  7. Place in oven for about 1 1/2 - 2 hours or until cooked to your liking.

  8. Serve with rice or mashed potato, sprinkled with fresh parsley.

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