Roast lamb shanks with saffron mash

Let the fragrant spicy scents of cinnamon evoke some happy memories for you.
 
recipe, roast, lamb, potatoes, mashed potatoes

Recipe from: 4 April 2016
Preparation time: 15 min
Cooking time: 2h
 
 

Ingredients

 
  • 4
    lamb shanks, French trimmed seasoned flour, for dusting
  • olive oil
  • 2
    onions, sliced
  • 4
    cloves
    garlic, crushed
  • 10
    ml
    grated fresh ginger
  • 5
    ml
    ground cumin, coriander and cinnamon
  • 6
    cardamom pods, bruised
  • 2
    sticks cinnamon
  • 1
    fresh red chilli, seeded and chopped (optional)
  • 1
    can
    plum tomatoes, chopped
  • 375
    ml
    pomegranate juice
  • 375
    ml
    chicken stock
  • 6
    carrots, peeled and cut into wedges
  • fresh coriander, to serve
  • saffron mash, to serve
Servings: Change Serving
 
 

Method

 
Preheat the oven to 160°C.

Heat a saucepan over a medium to high heat. Dust the shanks with seasoned flour and shake off the excess. Once the saucepan is hot, add a layer of olive oil and then brown the lamb shanks on all sides. Remove from the saucepan and set aside.

Wash the saucepan then add more oil. Add the onion, garlic and ginger to the pan. Sauté for a few minutes until softened. Stir in the spices. Stir for one minute, then add the tomatoes, pomegranate juice and stock. Bring to the boil. Simmer for a few minutes, then remove from the heat.

Put the shanks into a casserole dish. Pour the liquid over. Cover and bake in a preheated oven for one hour. Remove from the oven and uncover. Add the carrots. Turn the shanks over. Return to the oven and cook uncovered for a further hour or until the meat is very tender. Season to taste with salt and freshly ground black pepper. Serve topped with fresh coriander, with saffron mash on the side.

Saffron mash:

Peel and cube eight large potatoes and boil until tender. While they are cooking, heat 25ml butter and 100ml milk or cream together with one pinch of saffron. Once hot, remove from the heat and set aside. Once the potatoes are tender, mash well, then stir in the saffron-milk mixture. Add more milk if necessary. Season to taste with salt and freshly ground black pepper.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: mashed potatoes  |  potatoes  |  recipe  |  roast  |  lamb
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Talking About

Low carb recipes

Latest low carb high fat recipes.

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.