Recipe Lamb shanks with tamarind and prunes : Hearty Dishes and Tasty

Recipe Lamb shanks with tamarind and prunes : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb shanks with tamarind and prunes has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

After a wild goose chase, Marion Grasby is, er, struck by a new way to spice up her lamb shanks.

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.

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