Ingredients
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4 lamb shanks
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2 tablespoons olive oil, divided use
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1 onion, chopped finely
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5 garlic cloves, crushed
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1 tablespoon cumin
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2 teaspoons ground coriander
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2 teaspoons cinnamon
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3/4 teaspoon cayenne pepper
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1 teaspoon grated fresh ginger
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1/2 cup white wine
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4 cups water
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4 teaspoons instant chicken bouillon granules
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1 tablespoon tomato paste
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4 tablespoons honey
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2 tablespoons hot mango chutney
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1 1/2 tablespoons cornflour
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10 dried apricots, chopped finely
Instructions
- Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
- Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
- Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
- Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
- About 10 Min's before the end of cooking, add apricots, stir to combine.
- Remove shanks and cover with foil to keep warm.
- Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
- I served ours over couscous and poured the sauce around the dish.