6 servings
Prep: 15 mins,
Cooking: 2 hrs 15 mins
Lamb shanks braised with muscadel and served with spicy stewed dried fruit on a bed of creamy samp and a pistachio pesto.
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Ingredients (32)
Marinade
1 cup | white wine |
2 tbsp | olive oil |
1 medium | onion — peeled and finely chopped |
2 medium | carrots — peeled and small diced |
2 | garlic cloves — finely chopped |
1 medium | leek — washed and finely chopped |
1 tsp | cumin seeds |
1 tsp | coriander seeds |
1 | bouquet garni — (bay leaf, sprig thyme, sprigs parsley) |
Lamb
1 kg | lamb shanks — about 500g each |
2 tbsp | flour |
2 tsp | salt |
1 tsp | freshly ground pepper |
3 tbsp | olive oil |
1 large | onion — peeled and cut into chunks |
2 large | carrots — peeled and cut into large chunks |
2 stalks | celery — cut into chunks |
1 | leek — washed and thickly sliced |
1 | tin crushed tomatoes |
2 cup | lamb stock — or chicken stock |
2 sprigs | rosemary |
2 sprigs | thyme |
2 sprigs | parsley |
1 tsp | black peppercorns |
Stewed Fruit
2 | Granny Smith apples |
1 tbsp | butter |
1/3 cup | orange juice |
6 | dried figs |
6 | dates — dried and pitted |
6 | dried apricots |
2 tbsp | raisins — golden |
1 cup | fresh mint — washed dried and finely shredded |
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