THE DAIRY KITCHEN Sweet Spiced Lamb Shanks with Hot Yoghurt Sauce
By THE DAIRY KITCHEN
Preparation 45 MINS
Cooking 2 HRS 0 MINS
Cooking for a large crowd? This dish is perfect as it can be made ahead of time and gently reheated or kept in a couple of slow cookers (on warm) for guests to help themselves. Serve with mountains of fragrant rice or cous cous
Sweet Spiced Lamb Shanks20 x 250g Frenched lamb shanks
salt and freshly ground black pepper, to taste
150ml olive oil
1.2kg onions, peeled and sliced
2 1/2 teaspoons saffron threads soaked in 300ml boiling water
8 pieces orange rind
4 cinnamon sticks
30g toasted pine nuts
Hot yoghurt Sauce800g Greek Style Natural yoghurt
2 teaspoons dried mint
For servinghoney, for drizzling
1 tablespoon cinnamon, for sprinkling
fresh coriander, for sprinkling
Use a saucepan with a tight fitting lid to minimise liquid evaporation when cooking the shanks.
For Sweet Spiced Shanks
- Season lamb shanks to taste. Heat half the oil in a large saucepan and brown shanks in batches.
- Add remaining oil to the pan and saute onions over medium heat until softened. Return shanks to the saucepan. Add saffron and soaking liquid, orange rind and cinnamon sticks. Bring to the boil. Reduce heat, cover and simmer for 1 1/2 - 2 hours, adding an extra few tablespoons of water, if required, during cooking. When shanks are tender, add currants and pine nuts and simmer a further 10 minutes.
For Hot yoghurt Sauce
- In a saucepan, whisk together all sauce ingredients in until smooth. Bring to a gentle simmer over medium heat.
- Pour hot yoghurt sauce into the base of a large serving platter. Place shanks on top, drizzle with honey, sprinkle with cinnamon and scatter with fresh coriander. Serve immediately.