Lamb-shanks used to be thought of as stringy
with gristle and sticky with glue,
but cooked this way they are anything but.
You could also use lamb shoulder cut into cubes,
but the bone in the shank gives a rounded flavour and richness
that just can’t be beaten.
Since lamb shanks are not only readily available these days,
and they are also meaty and relatively cheap,
it makes sense to use them for this sumptuous dish.
As with all aromatic stews,
this is even better when made in advance and reheated.
Ingredients:
100ml vegetable oil
8 lamb shanks
2 onions
4 garlic cloves
Pinch of salt
15ml turmeric
1 inch fresh root ginger, grated
2ml dried chilli flakes
10ml ground cinnamon
1ml grated nutmeg
Freshly ground black pepper
50ml honey
15ml soy sauce
50ml Sherry
100ml red lentils
50ml chopped blanched almonds to garnish
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Method:
Put 50ml of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or whatever else you've got to hand to sit them in.
Peel the onions and garlic and process in a food processor or chop them finely by hand.
Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it catching.
Stir in the turmeric, grated ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper.
Stir, adding the honey, soy sauce and Sherry.
Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer gently for 1 to 1 ½ hours or until the meat is tender.
Add the red lentils and cook for about 20 minutes longer without a lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly.
Check for seasoning.
Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.
Serve with a creamy mash of potato and parsnips, or with rice or couscous.
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