Lamb Shank Stew
From jkstern 18 years ago
- 150 minutes to make
- Serves 6
Toast the nuts by heating them for a few minutes in a dry frying pan and This aromatic, sauce-rich stew can be served with plain rice or a bowl of butter-mashed potatoes, half potatoes and half parsnips, well-seasoned and spiced with mace.
Ingredients
- 6 Tbsp of peanut or vegetable oil shopping list
- 8 lamb shanks shopping list
- 2 onions shopping list
- 4 cloves of garlic shopping list
- Sprinkling of salt shopping list
- 1 Tbsp turmeric shopping list
- 1 tsp ground ginger shopping list
- 1 dried red chili pepper, crumbled, or 1/4 tsp dried red-pepper flakes shopping list
- 2 tsp of cinnamon shopping list
- 1/4 tsp of freshly grated nutmeg shopping list
- black pepper shopping list
- 3 Tbsp of honey shopping list
- 1 Tbsp of soy sauce shopping list
- 3 Tbsp of marsala wine shopping list
- 6 Tbsp of red lentils shopping list
How to make it
- Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks--in batches--in the pan and then remove to a roasting pan or whatever else you've got at hand to sit them in.
- Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan and fry the onion-garlic mush until soft, sprinkling salt over to stop it from sticking.
- Stir in the turmeric, ground ginger, chili, cinnamon and nutmeg and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil and then put a lid on the pan, lower the heat and simmer very gently for 1-1 1/2 hours, or until the meat is tender. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.
- This aromatic, sauce-rich stew can be served with plain rice or a bowl of butter-mashed potatoes, half potatoes and half parsnips, well-seasoned and spiced with mace.
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