Name: Spiced lamb shanks
Prep time: 10 min
Cook time: 115 min
Total time: 125 min
Yield: 2
Ingredients: 2 french-cut lamb shanks; plain flour, to dust; 1 tablespoon vegetable or rice bran oil; 1 medium brown onion, halved, thinly sliced; 1 medium carrot, coarsely chopped; 1 fresh long green chilli, finely chopped; 2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 1/2 cup chicken stock; 1/4 cup chopped, dried, pitted dates; prepared vegetable couscous, lemon wedges, to serve

Ingredients

2 french-cut lamb shanks

plain flour, to dust

1 tablespoon vegetable or rice bran oil

1 medium brown onion, halved, thinly sliced

1 medium carrot, coarsely chopped

1 fresh long green chilli, finely chopped

2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 1/2 cup chicken stock

1/4 cup chopped, dried, pitted dates

prepared vegetable couscous, lemon wedges, to serve

Method

1.Preheat oven to moderately slow, 160°C (140°C fan-forced).

2.Coat lamb in flour: dust off excess.

3.Heat oil in a 2-litre (8-cup) flameproof, ovenproof dish over moderately high heat. Add lamb; cook 2-3 minutes, or until seared. Transfer to a heatproof plate.

4.Add onion and carrot to dish; cook, stirring, 3 minutes. Add chilli, cumin and cinnamon: cook, stirring, 30 seconds, or until fragrant.

5.Return lamb to dish; add stock and dates. Bring to the boil. Remove from heat; cover with a tight-fitting lid.

6.Bake lamb 1 1/2 hours, or until very tender. Remove from oven; stand 5 minutes. Season with salt and pepper.

7.Serve with mixed vegetable couscous and lemon wedges.

Ask your butcher to cut shanks in half. To prepare couscous, place 1 cup couscous in a medium heatproof bowl; stir in 1 cup boiling water. Cover with plastic wrap and set aside 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains.
Note

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Ingredients

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