We cooked some tender lamb shanks with a beautifully thick, flavoursome sauce and Alhumdulillah it was delicious!

Served with mashed potatoes 😋


♦️ 6 Saffron Alley lamb shanks

♦️ Olive oil

♦️ 1 tbsp garlic paste

♦️ 1 tbsp paprika

♦️ 1 tbsp oregano

♦️ 1/4 tbsp ground cumin

♦️ salt and pepper to taste

♦️ 1 cinnamon stick

♦️ 1 medium onion (roughly chopped)

♦️ 2 carrots (roughly chopped)

♦️ 2 bay leaves

♦️ 2 tbsp tomato purée

♦️ 400g tomato passata

♦️ 1/2 litre chicken stock (beef if you can get it)

♦️ 3 tbsp cornflour

♦️ finely chopped parsley to garnish


For the lamb:

  • place your lamb shanks in a bowl
  • add salt and pepper, garlic, paprika, cumin, oregano and a cinnamon stick to your lamb shanks
  • add olive oil and mix the ingredients up well
  • leave the lamb to marinade ideally over night (or at least a couple hours)
  • heat up a pan and add olive oil
  • add the lamb shanks and thoroughly brown them on all sides
  • take out the lamb shanks and set them aside
  • pour any excess marinade into the pan
  • add the onions, carrots and bay leaves to the mixture
  • add 2 tbsp tomato puree and 400g tomato passata
  • add half a litre of stock
  • lock the lid and pressure cook for 30 mins (if you don’t have a pressure cooker, place in the oven for 2.5 hours)
  • if the lamb isn’t falling off the bone, pressure cook for slightly longer

For the sauce:

  • add 3 tbsp cornflour to the excess mixture in the pan
  • blend the mixture until smooth

For presentation, place the lamb shanks on mash and pour on the sauce!

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