Lamb Shanks & Apricots
Total Time: 16 mins
Preparation Time: 15 mins
Cook Time: 1 min
Ingredients
- Servings: 4
- 3 tablespoons olive oil
- 1 kg lamb shank
- 1/4 cup plain flour (seasoned)
- 2 onions, sliced
- 1 large green capsicum, cored & sliced
- 1 fennel bulb, sliced
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 500 ml chicken stock
- 1 pinch saffron thread
- 2 teaspoons sambal oelek
- 1 1/2 teaspoons honey
- freshly ground salt & pepper, to taste
- 1 cup dried apricot, chopped
- parsley, to serve
Recipe
- 1 preheat oven to 150°c.
- 2 in a casserole dish flour lamb and brown in hot oil. then remove and set aside.
- 3 add a little more oil to dish and gently sauté onion, capsicum and fennel until softish, stirring regularly and scraping the bottom of the pot.
- 4 add ginger, garlic, coriander and cumin, and mix well.
- 5 add stock, saffron, sambal, honey, seasonings and apricots.
- 6 return lamb to pot, stir, cover.
- 7 place in oven for about 1 1/2 - 2 hours or until cooked to your liking.
- 8 serve with rice or mashed potato, sprinkled with fresh parsley.
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