Spiced Lamb Shanks

Serves 6
6 lamb shanks
2 tbsp plain flour well seasoned with salt
2 onions peeled and chopped
4 cloves garlic peeled
1 stick celery chopped
3 cm root ginger peeled
1 red chilli
1 green chilli
1 tbsp tomato puree
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
1 tbsp crushed dried chillies
½ tsp nutmeg
75ml dry sherry
1 tsp caster sugar
Light chicken or vegetable stock, enough to cover
60ml natural yoghurt
120g red lentils
3 tbsp fresh chopped coriander
Roughly 1 tsp salt
4 tbsp vegetable oil

Toss the lamb shanks in the seasoned flour and dust off the excess.
Heat most of the oil in a large pan or ovenproof casserole dish, brown the lamb shanks all over and remove from the pan.
In a food processor blitz together to a paste the onion, garlic, celery, ginger, chillies and tomato paste. Heat the rest of the oil in the same pan you browned the lamb shanks and cook the onion mix gently for about 5 minutes.
Add the sugar, crushed chillies, curry powder, cumin, coriander, cinnamon and nutmeg along with about 1 tsp salt and cook for another minute then add the sherry and place the lamb shanks back in the pot or dish and pour over enough stock to almost cover the lamb shanks, bring to the boil and cover with a lid.
Now either simmer on a very low heat on the hob, or cook in the oven at 175’c for about an hour and a half until the meat is tender, start checking after about 1 ¼ hours.
Stir in the lentils and cook for another 20 minutes until thickened and the lentils are tender, stir in the yoghurt and fresh coriander and check to see if it needs any more salt before serving.

Extra bit 1
As i mentioned in the main article you can serve potatoes if you like, or couscous, but my favourite is rice, so here’s a recipe for a simple but delicious rice dish to accompany your lamb shanks. It will make more than enough so you should have some left over for another night. Fry a small onion and 2 bay leaves in a few tbsp of vegetable oil to soften then add 500g of rinsed basmati rice and about 2 litres of cold water, along with a generous amount of salt. Cover and simmer for about 20 minutes then drain to get rid of excess water, stir in about 50g of butter, 4 tbsp of coconut milk, a handful of toasted almonds and some fresh coriander, a delicious accompaniment to your lamb shanks.

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