Indian-Style Lamb Shanks With Dried Apricots
October 27, 2014
"This recipe was part of lamb feature in our local/state paper The West Australian. Times are estimated and will depend to on the size of your shanks, on average ours are about 500g (not french trimmed) and normally takes closer to the 2 /12 hours, french trimmed are usually 300g to 400g and would take about the 2 hours. I personally would use a greek style yoghurt as I have found it cooks better and doesn't tend to split. Have since made this and using a half recipe but left all the other ingredient the same as my shanks were huge over 500 grams each (3 of them, hind leg shanks) and at 160C fan forced they were fully cooked and falling of the bone in just over 2 hours. If you were making the recipe with 6 shanks you would may have to shuffle them around during the cooking process to make sure they cooked evenly but the end result is a thick delicious sauce to serve over the shanks which is sweet but still spicy, the end result was clean lamb shank bones and succulent meat as the photos shows."
- Serving Size: 1 (668.9 g)
- Calories 1317.7
- Total Fat - 101 g
- Saturated Fat - 41.6 g
- Cholesterol - 292.8 mg
- Sodium - 280.1 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 4.8 g
- Sugars - 19.2 g
- Protein - 74.1 g
- Calcium - 195.9 mg
- Iron - 8.2 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.5 mg
Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone).
Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours after coming to the boil in step 3.
Add the yoghurt and apricots and simmer for another 15 minutes.
Stir through the coriander leaves just before serving or if your prefer sprinkle on top as a garnish..
Recommend serving with basmati rice and spicy chutney.
Tips & Variations
No special items needed.