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How to make Lamb shanks with tamarind and prunes

Yield = 4
Prep time: 0:15
Cook time: 2:45
Total time: 3:00

Ingredients

  • 4 x 300g lamb shanks, French-trimmed (see note)
  • 35g (1/4 cup) plain flour
  • 60ml (1/4 cup) olive oil
  • 50g butter
  • 3 onions, thinly sliced
  • 3 cloves garlic, crushed
  • 2 teaspoons ground ginger
  • 1 cinnamon quill
  • 500ml (2 cups) chicken stock
  • 85g (1/4 cup) tamarind puree
  • 255g (1 1/2 cups) pitted prunes
  • 50g (2/3 cup) flaked almonds, roasted
  • 1/4 cup coriander leaves
  • Mashed potato, to serve

Method

  • Step 1 Place the lamb in a large bowl. Season with salt and pepper, sprinkle with flour, then toss to coat.
  • Step 2 Heat oil in a large casserole over medium–high heat. Shake excess flour from lamb, then cook, turning, for 5 minutes or until lightly browned all over. Transfer lamb to a tray. Drain all but 2 tablespoons oil from casserole.
  • Step 3 Preheat oven to 160C. Return the casserole to medium heat. Add butter, onions and garlic, and cook, stirring, for 8 minutes or until onions are soft. Add ginger and cinnamon, and cook, stirring, for 1 minute or until fragrant. Stir in stock, tamarind puree and prunes.
  • Step 4 Return the lamb to casserole, ensuring it is submerged in liquid. Bring to the boil, then cover with a lid and transfer to the oven. Bake for 2 1/2 hours or until the lamb is almost falling off the bone.
  • Step 5 Divide lamb among bowls. Spoon over the sauce, then scatter with almonds and coriander. Serve immediately with mashed potato.