Ingredients for the Lamb
2 tbsp sunflower oil
2 tbsp butter
4 New Zealand Spring Lamb Shanks, trimmed of excess fat and skin
1 large onion, chopped
4 garlic cloves, finely chopped
2 tbsp fresh ginger, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1 pinch chilli powder
1500 ml | 53 fl oz lamb stock
1 small handful coriander, chopped
4 tbsp flaked almonds
1 pinch saffron threads
freshly ground black pepper
Ingredients for Serving
cooked basmati rice
- For the lamb:
- Preheat the oven to 150°C (130° fan) | 300F | gas 2.
- Heat the oil with the butter in a large, ovenproof sauté pan set over a moderate heat until hot. Season the shanks with plenty of salt and pepper before browning in the pan.
- Remove the shanks from the pan when browned all over. Reduce the heat slightly before adding the onion, garlic, ginger, and a pinch of salt.
- Stir well and sweat for about 5 minutes. Stir in the spices and cook for a further minute or so until aromatic.
- Return the shanks to the pan on their sides. Cover with the stock and bring to the boil.
- Once boiling, cover the pan with aluminium foil and transfer to the oven.
- Braise for about 2.5-3 hours until the meat is coming away from the bone; turn them over after 2 hours, discarding the foil at the same time, and stirring in the chopped coriander. Top the lamb with the almonds and saffron.
- When ready, remove from the oven and let stand for 10 minutes, covered loosely with aluminium foil.
To serve: Serve the shanks with cooked rice garnished with crispy onions and some poppadoms on the side.