We cooked some tender lamb shanks with a beautifully thick, flavoursome sauce and Alhumdulillah it was delicious!
Served with mashed potatoes 😋
INGREDIENTS:
♦️ 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
STEPS:
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!