Braised Lamb Shanks In Yoghurt Sauce

Lamb shanks are one of the forgotten cuts of lamb,

so delicious as long as they are cooked slowly.

This is gorgeous served with Basmati Pilau or a Savoury Rice.

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Ingredients:

4 lamb shanks

10ml salt

freshly ground black pepper

5 inch piece of fresh ginger root, peeled and coarsely chopped

8 garlic cloves, peeled and coarsely chopped

500ml cold water

40ml olive oil

10ml cumin seed

5ml whole cloves

4 medium-sized Indian cinnamon sticks

10ml whole black peppercorns

500ml plain yoghurt

20ml coriander seed, ground to a coarse powder

7.5ml cayenne pepper or chilli powder

2.5ml ground turmeric

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Method:

Preheat the oven to 160C (325F, Gas 3)

Season the lamb shanks with 2.5ml of the salt and freshly ground pepper to taste. Pat the seasoning into the meat.

In a food processor, blend the ginger, garlic and 50ml of the water to a smooth paste. Set aside.

Heat the oil in a large, ovenproof pan (choose one that has a tight fitting lid) over a high heat. When the oil is smoking, add the lamb shanks and fry for 3-4 minutes, turning to brown on all sides. Remove the shanks form the pan and set aside.

Add the cumin, cloves, cinnamon and peppercorns to the pan you have just used and fry for 10-15 seconds until fragrant.

Add the ginger and garlic paste and stir well. Fry for a few minutes, stiring so as not to let the paste burn.

Remove the pan from the heat and allow the contents to cool slightly, then stir in the yoghurt. Stir until well combined, then add the remaining water and stir again to combine.

Return the pan to the heat and add the ground coriander, chilli powder or cayenne pepper, turmeric and the remaining salt. stir well to combine.

Return the lamb shanks to the pan and ensure that they are covered in the yoghurt mixture. Bring the mixture to the boil, then cover the pan with its lid and transfer to the oven and bake slowly for three hours, turning the shanks over every half an hour.

Remove the pan from the oven, remove the lid, place the pan on the heat and bring the yoghurt mixture to the boil. Reduce the heat and baste the lamb shanks regularly as you simmer for 6-7 minutes to reduce and thicken the sauce.

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Serve with rice.

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