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.

Reviews & Comments 3

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  • lexdavies 10 years ago
    Never done a parsnip, potatoe mash.
    Its always been sweed.
    I've got loads of parsnips.
    Will this mash go well with sausages in onion gravy?
    Thats what i'm cooking tomorrow.
    Going to experiment with this one, like the sound of it.
    Thanks, Alexa
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  • bostonmargy 11 years ago
    This looks fabulous! I'm going to try it tomorrow night.
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  • brookelunnbourne 12 years ago
    How many will this serve?
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