Lamb shanks with butternut and orange chutney



Ingredients 24
Servings 4
Time 10

Ingredients

  • 30
    ml
    oil
  • 2
    onions, chopped
  • 4
    garlic cloves
  • 4
    lamb shanks
  • 500
    ml
    chicken stock
  • 3
    bay leaves
  • 30
    ml
    oil
  • 1
    onion, chopped
  • 1
    garlic clove, chopped
  • 5
    ml
    curry powder
  • 200
    g
    sweet potato
  • 200
    g
    butternut
  • 125
    ml
    chicken stock
  • juice and zest of 1 orange
  • salt and pepper
  • 2
    oranges, chopped
  • 250
    ml
    sugar
  • 250
    ml
    orange juice
  • 1
    small onion, chopped
  • 125
    ml
    dried apricots, chopped
  • 15
    ml
    ginger, chopped
  • 1
    star anise
  • 2,5
    ml
    ground cinnamon
  • pinch of ground clove
 

Method

1 hour
 

1. Lamb shanks In a pot, heat the oil and sauté the onions and garlic until soft. Add the shanks and brown. Add the stock and bay leaves and simmer gently for an hour. Add more stock if needed. Cook until the meat falls off the bone.

2. Sweet butternut In a pan over medium heat fry the onions in oil until soft. Stir in the garlic, curry and vegetables. Add the stock and the orange juice and zest. Season with salt and pepper. Simmer for 20 minutes or until the vegetables are soft. Mash and remove from the heat when all the liquid has evaporated.

3. Chutney Cook the chutney ingredients in a pot over medium heat for 10 minutes or until thick. Remove the star anise before serving.

 

 

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