• 4servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, C, E
MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. oil , for frying

  2. 4 lamb shanks

  3. 2 onions , halved and sliced

  4. 2 pinch garlic cloves , crushed

  5. pinch saffron

  6. 1/2 ground ginger

  7. 1 tsp ground cumin

  8. 1 cinnamon stick

  9. 10 dates , halved

  10. 400g tin cherry tomatoes

  11. chicken stock

  12. couscous , mixed with toasted chopped almonds, pistachios and parsley, to serve

Instructions Jump to Ingredients ↑

  1. Brown 4 lamb shanks all over in a little oil. Put in a large casserole with the onions, crushed cloves of garlic, saffron, ground ginger, cumin and cinnamon stick. Add the halved dates, tinned cherry tomatoes and enough chicken stock to barely cover. Cover and simmer for 2-2 1/2 hours until meat is tender. If making ahead, cool then freeze.

  2. To use, defrost completely overnight, then heat gently until piping hot. Serve with couscous mixed with toasted chopped almonds, pistachios and parsley.

  3. Three bean chilli Serves 4 Cook 1 chopped onion, 2 cloves crushed garlic and 1 chopped red pepper in a little oil until softened. Add 1 tin mixed beans, 1 tbsp mild chilli powder, 2 tsp cumin, 1 tin of chopped tomatoes and 200ml vegetable stock. Simmer for 20 minutes and cool. Freeze. To reheat, defrost overnight in the fridge, then heat until bubbling. Serve with soured cream, grated cheese and tortilla chips.


Send feedback