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How to make Lamb shanks with dates and pumpkin

Yield = 8
Prep time: 0:25
Cook time: 1:40
Total time: 2:05

Ingredients

  • 600g Jap pumpkin, peeled, deseeded
  • 750ml (3 cups) boiling water
  • 2 Massel chicken style stock cubes, crumbled
  • Plain flour, to coat
  • 8 lamb shanks, French trimmed
  • 2 tablespoons vegetable oil
  • 1 brown onion, finely chopped
  • 250ml (1 cup) dry red wine
  • 1 400g can whole peeled tomatoes, crushed
  • 150g (1 cup) whole pitted dried dates, halved
  • 1 7cm cinnamon stick
  • Salt & freshly ground black pepper
  • 2 tablespoons chopped fresh continental parsley

Method

  • Step 1 Use a sharp knife to cut pumpkin lengthways into four 2cm-thick wedges. Cut each wedge in half crossways. Combine the boiling water and crumbled stock cubes in a heatproof jug. Stir to combine and set aside until required.
  • Step 2 Place the flour on a large plate and coat the lamb shanks all over with the flour. Shake off any excess. Heat the oil in a large heatproof casserole dish over medium-high heat. Add the lamb and cook, turning occasionally, for 2-3 minutes or until well browned. Remove from pan and set aside.
  • Step 3 Add onion to pan and cook, stirring, for 2 minutes or until onion is soft. Return lamb shanks to pan with reserved chicken stock, red wine, tomatoes, dates and cinnamon stick, and bring to the boil. Reduce heat to medium-low and simmer, covered, turning lamb shanks occasionally, for 45 minutes.
  • Step 4 Add the pumpkin and simmer, uncovered, for 35 minutes or until the pumpkin is tender and sauce thickens slightly. Divide the mashed potato among serving plates. Top with lamb shanks mixture and sprinkle with parsley.