Recipe

Honeyed lamb shanks

  • 3 hrs 35 mins cooking
  • Serves 4
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Ingredients

Honeyed lamb shanks
  • 8 (1.6kg) lamb shanks, frenched
  • 2 tablespoon plain flour
  • 1/4 cup (60ml) olive oil
  • 2 (300g) brown onions, coarsely chopped
  • 3 clove garlic, crushed
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 cup (250ml) dry red wine
  • 4 cup (2l) chicken stock
  • 2 tablespoon honey
  • 2 kumara (500g), coarsely chopped

Method

Honeyed lamb shanks
  • 1
    Preheat oven to 180°C.
  • 2
    Toss lamb in flour; shake away excess. Heat 2 tbsp of the oil in a large flameproof casserole dish on stovetop. In batches, cook lamb until browned and drain on absorbent paper.
  • 3
    Heat remaining oil in same dish. Add onion, garlic and spices; stir over heat until onion softens and mixture is fragrant. Add wine and bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid reduces by half.
  • 4
    Add stock and honey to dish; bring to the boil. Return lamb to dish dish. Cover dish and roast in oven about 1½ hours, turning shanks occasionally.
  • 5
    Uncover dish, add kumara. Simmer with lid off for about 50 minutes or until kumara is just tender and lamb is almost falling off the bone. Transfer lamb and kumara to platter; cover to keep warm.
  • 6
    Place dish with pan juices over high heat on stovetop; bring to the boil. Boil, uncovered, about 15 minutes or until sauce thickens slightly, season to taste.