Lamb Shanks in Honeyed Prune Sauce
Oven-baked lamb, honey and lemon, warmed with cumin and ginger, a Moroccan sauce. It's finished with toasted almonds or chopped coriander.
2 hr 50 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 150 min · 170 min total
- medium
- 1
In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest. Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
- 2
Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
- 3
Remove lamb from pan and place in a large casserole dish. Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
- 4
Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
- 5
Pour this heated mixture over the lamb shanks.Cover with lid or foil. Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
- 6
If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
- 7
Serve garnished with toasted almonds and/or chopped coriander.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
