Project Description
Sticky Persian Lamb Shanks with Fetta
- Serves 4
- Preparation time: 20 minutes
- Cooking time: 2.5 hours
Melt in the mouth spiced lamb shanks are the perfect match for creamy Persian fetta in this comforting wintery dish.
Ingredients:
- 250g Lemnos Persian Marinated Fetta, drained, with herbs/peppercorns discarded
- 4 lamb shanks
- 4 tablespoons olive oil
- 3 onions, sliced
- 6 garlic cloves, sliced
- 1 red chilli, finely sliced
- 1 cinnamon stick
- 2 tbsps ground cumin
- 2 tbsps ground coriander
- 4 tablespoons pomegranate molasses
- 2 x 400g can crushed or chopped tomatoes
- 4 cups chicken or vegetable stock
- 1 cup dried pitted dates, roughly chopped
- Sea salt and freshly ground black pepper
- ½ cup packed chopped flat leafed parsley
Method:
- Heat oven to 170°C.
- Heat a large heavy based casserole dish (with lid) over a medium/hot heat and add one tablespoon of oil. When the oil is hot add the shanks and cook for a couple of minutes, turning until they are browned all over. Remove and set aside.
- Add remaining oil and onions to the pan and cook for 8-10 minutes or until soft and just starting to change colour.
- Add the garlic, chilli and spices and cook for 2-3 minutes more, or until fragrant. Pour in the tomatoes and stock, return the shanks back to the casserole, pushed down so they are covered with the sauce. Bring to a boil, cover and put in the oven. Cook for 2 hours, turning the shanks once or twice.
- Remove the lid and stir through the molasses and dates. Return to the oven and cook uncovered for 30 minutes more or until the meat is falling away from the bone.
- Remove shanks from the dish and cover with foil to keep them warm. Put the dish back on the stovetop over a medium/high heat and reduce the juices until thick and shiny. Season to taste.
- Scatter with crumbled Lemnos Persian Marinated Fetta and chopped parsley.
