The Meat Room
Lamb shanks in a sweet and sour tamarind sauce
Lamb shanks in a sweet and sour tamarind sauce
Lamb shanks in a sweet and sour tamarind sauce from Jenny's Kitchen - Tamarind Chutney
Ingredients:
• 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
Method:
• 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