- 4 lamb shanks
- 2 tbsp butter or ghee
- 1 onion chopped finely
- 5 garlic cloves, crushed
- 1 tbsp cumin
- 2 tsp ground coriander
- 2 tsp cinnamon
- 1/2 tsp cayenne pepper (it’s not hot or if you’re concerned use 1/4 tsp first up)
- 1 tsp fresh ginger, grated
- 1⁄2cup white wine or use 2 tbsp of lemon juice with water
- 4 cups home made beef or lamb stock
- 2 tbsp tomato paste
- 1/2 cup of preservative free prunes
- 1 heaped tbsp of kudzu or arrowroot flour
- Heat 1 tablespoon of butter or ghee in a large pan add the shanks and cook until browned all over. Put to the side.
- Heat remaining butter in the saucepan, add onion and garlic and cook until onion softens.
- Add the spices, cumin, coriander, cinnamon, cayenne and ginger and stir through until fragrant.
- boil some water and add about 2 tbsp of boiling water to a cup with the kudzu or arrowroot flour and mix to form a paste.
- Add the paste, wine or lemon water, home made stock, tomato paste to the pan and bring to the boil, add lamb shanks, reduce heat to low.
- Add in the prunes and leave to cook covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking. Or bake in the oven for 4-5 hours on 150 degrees celcius.
- Serve over creamed cauliflower or a mix of mashed sweet potato and cauliflour and your favourite vegetables.
This meal could also be cooked in the slow cooker. Once the meat is browned add it to the slow cooker. Then follow step 2 – 4 and then place all the ingredients into the slow cooker (without boiling first). Place on a low temperature and cook for 7 – 8 hours. Keep an eye on it throughout the day.