This is a wonderful hot and spicy lamb shank recipe. It's perfect for a dinner party because you can put the shanks in the oven, make the glaze and topping, then take an hour long nap, have a bath and presto! Dinner's ready!
2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
1 tsp chilli flakes
2 cups (500ml) chicken stock
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
salt and pepper to taste
2 tsp chilli flakes
4 cups (1 litre) boiling water
1/2 cup (125ml) honey
1 teaspoon grated orange zest
1 cup plain yoghurt
2 tablespoons chopped fresh coriander
salt to taste
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Preheat oven to 180 degrees C. Heat oil in large casserole dish or enamel baking pot. Sear shanks on all sides and set aside. In the same pot saute onion and garlic 2 to 3 minutes. 1 tsp chilli flakes, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
To make the glaze: In a food processor, combine chillies, 1 cup (250ml) water, honey and orange zest. Process until smooth; set aside.
To make the topping: In a small bowl, mix together yoghurt, coriander and salt. Cover and refrigerate.
When the shanks are done, remove them from the casserole dish and place them into an oiled baking tray. Increase oven temperature to 200 degrees C. Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yoghurt mixture.