Braised Lamb Shanks

We celebrated Mr H birthday last week.... He is nearly half a century old... but still not eligible to join the "Hawaii Five-O" club just yet...
Baked him his favourite mud cake (will be published soon), cooked him his favourite dinner...Braised Lamb Shank with Saffron Rice ~ adapted from Janelle Bloom's cookbook...she used 2 cans of diced tomatoes but I substituted 1 canned tomatoes with 3 large tomatoes (chopped)...
I did what Nigella did in one of her shows..."leave the kitchen" while braising the shanks on the stove...It looks like a lot of work involved, but it was a 'piece of cake'...
Mr H, Mr H Jr and I love lamb... and even Miss E who is not very keen on lamb ~ enjoys this dish.. but must serve with rice and not couscous (according to the little missy!!!)
  • 4 lamb shanks
  • 2 tablespoon plain flour
  • 2 tablespoon olive oil
  • 1 can diced tomatoes
  • 1 can chickpeas - rinsed and drain
  • 1 brown onion - finely chopped
  • 3 garlic cloves - crushed
  • 2 tablespoon cimun seeds - ground
  • 1 teaspoon coriander seeds - ground
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground cinnamon
  • 3 large tomatoes - roughly chopped
  • 3 cups of chicken stock
Place the plain flour with freshly ground black pepper into a snap-lock plastic bag. Place the shanks and give the bag a good shake... shake off the access flour.

Heat up the olive oil in a heavybase saucapan. Add lamb shank and cook for 5 minutes until brown. Transfer to a plate.

Using the same pan, add olive oil if required, saute the onion and garlic until soft. Add the spice and cook until fragrant. Return shanks into the pot, and add diced tomatoes, fresh tomatoes and chicken stock. Cover and bring to boil for 5 minutes.

Leave the shanks to simmer for 2-2 1/2 hours on slow fire, until the meat nearly came off the bone. Scoop shanks with slotted spoon and place onto a plate. Increase the heat and leave it to boil for 10 minutes or until the gravy thickened. Add in chickpea and cook for another 3 minutes. return shanks to the pot. Serve with saffron rice or couscous.

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