Apricot, origanum and garlic braised lamb shanks



Ingredients 22
Servings
Time 2h20
  • LAMB SHANKS:
  • 1.5
    kg
    lamb shanks
  • 1
    cup
    dried apricots
  • 20
    large garlic cloves
  • 10
    sprigs origanum
  • 2
    bay leaves
  • 3
    cup
    beef stock
  • 1
    cup
    Port
  • 1
    Tbs
    ground cumin
  • 1
    tsp
    dried origanum
  • 1
    tsp
    smoked paprika
  • salt and pepper, to season
  • PUREE:
  • 1
    kg
    large potatoes - chopped
  • 2
    large onions - peeled and chopped
  • 2
    Tbs
    olive oil
  • salt and pepper
  • 1/2
    cup
    cream
  • 1
    Tbs
    butter
  • 1/4
    cup
    pine nuts - to serve
  • 1
    handful basil leaves or chopped parsley - to serve
  • wholegrain mustard, to serve (optional)
 

Method

 

For the lamb shanks, pre-heat the oven to 200°C. Place the lamb, apricots, garlic, oreganum sprigs and bay leaves in a casserole dish with a lid. Combine the stock, Port, cumin, dried oreganum and smoked paprika and pour over the meat and other ingredients in the casserole dish. Cover with a lid and roast in the oven for 2 hours until fork tender. Season to taste.

For the puree, toss the potatoes, onions and olive oil together. Season with a bit of salt and pepper and turn the vegetables out onto a roasting tray. Half way through the cooking process of the meat, add the vegetables to roast for 1 hour. Remove and add the vegetables to a food processor. Add in the cream and butter and give it a quick whizz until smooth. Do not over mix. Season it to taste.

Serve the lamb shanks with its sauce over the potato and onion puree. Top with a scattering of the pine nuts, basil leaves or chopped parsley and serve with some wholegrain mustard on the side, if you like.

Tip:

Leftover lamb shank meat can be shredded and makes for a wonderful filling in sandwiches, omelets or wraps the following day.

Reprinted with the permission of Illanique van Aswegan.

 

Read more on: food24  |  easter  |  lamb shank  |  recipes
 

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