Lamb Shanks In Spiced Potato And Pea Broth

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 4 lamb shanks
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves
• 5 cm fresh ginger, 5cm piece, peeled, thinly sliced
• 3 teaspoons ground cumin
• 1/4 teaspoon saffron thread
• 7 cm cinnamon sticks
• 2 cups water
• 2 cups chicken stock
• 8 small red potatoes, skin on, halved
• 1 cup peas, fresh or 1 cup peas, frozen
• 2 tablespoons roughly chopped fresh parsley
• 2 tablespoons roughly chopped fresh mint

Recipe

• 1 heat a large heavy-based saucepan over medium high heat. add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. remove to a plate.
• 2 heat the oil in the same pan over medium heat. add the onion, garlic and ginger and cook, stirring for 3 minutes or until the onion softens.
• 3 add the cumin, saffron and cinnamon and cook, stirring for 30 seconds until fragrant.
• 4 return the lamb shanks to the pan and add the water and stock.
• 5 bring to the boil then reduce the heat to low and simmer covered for 1 hour.
• 6 add the potatoes and cook for 20 minutes, then add the peas and cook a further 10 minutes.
• 7 remove from the heat and stir in the mint and parsley. season with salt and pepper.
• 8 using tongs, carefully remove the shanks to shallow serving bowls and ladle the hot broth and vegetables over.