Lamb shanks in a sweet and sour tamarind sauce

• 4 lamb shanks

• 2 large onions sliced

• 6 Tblsp Jenny's Kitchen - Tamarind Chutney

• 1 tsp black mustard seeds

• 1 tsp yellow mustard seeds

• 2 tsp smoked paprika

• I tsp dried chili flakes

• 1 tsp fennel seeds

• 1 bay leaf

• 2 lemons

• 5 garlic cloves, crushed

• Fresh rosemary

• 2 Tblsp chopped fresh coriander

• 750 ml Chicken stock

• Canola oil

• Salt/pepper

• Preheat the oven to 160°C

• Zest and juice the two lemons

• Finely chop the fresh rosemary - you want 2 tablespoons. Mix with the lemon Zest

• Season the lamb shanks well with salt and pepper

• Heat 3 tblsp oil in a large pan or pot on a high heat and brown the lamb shanks well. This should take about 10 minutes

• Remove the shanks from the pan and drain off any excess fat. Leave about 1 Tblsp fat/oil in the pan

• Add the mustard seeds to the pan and fry until they start popping

• Add the onions to the pan and fry until they start to soften - about 8 minutes

• Add the garlic and gently fry for 1 minute

• Stir through the rosemary/lemon Zest, fennel seeds, smoked paprika, chili flakes and bay leaf

• Pour the stock into the pan, add the juice of the 2 lemons, and stir through the tamarind chutney

• Add the shanks back to the sauce and bring everything back to the boil.

• Taste and season the sauce in need

• Cover the pan tightly with foil and then with a tight fitting lid.

• Cook in the oven for approximately 2 - 2 ¼ hours, turning the shanks over halfway through. The meat will be tender and nearly falling off the bone, but still have some bite to it.

• Remove the shanks from the sauce and keep warm by covering with foil

• On the stove top, bring the sauce to the boil and reduce until thickened, stirring to ensure the onions don't stick and burn

• Add the shanks back to the sauce, sprinkle over the chopped coriander and serve

Serving suggestion

Serve with mashed potatoes and pickled red onions