There is nothing like well cooked lamb! It is very rich and decadent, so not something I could or should eat everyday! If lamb is not cooked right, there is the smell to it, that I find quite offensive and puts me off the entire meal. I love taking my time to make most lamb dishes even if you get a nice rack of lamb chops and just put it on the grill, but those have to be well marinated for the smell to evaporate.

This lamb is a great alternative to your Sunday roast dinner also the fact that it takes more than an hour to prepare its perfect for the weekend when you do have a little time to indulge in the kitchen! I have added some vegetables in the pan with the lamb, to infuse it with some more flavor and after it has cooked it goes Oh! so well with the potato mash that it got served with. I would also serve this with some steamed rice or even quinoa, take your pick! Hope you enjoy it!

Ingredients

2 Lamb shanks

1 onion, chopped

2 garlic cloves, chopped

1 Tsp Cumin seeds

1 Tsp Red Chilli flakes

1 Tsp Coriander powder

1 Tsp All Spice powder

1 Tsp Cinnamon powder

1 Tsp Turmeric powder

1 Tsp Sweet Paprika

2 cups Beef stock

400g can of Tomatoes,

2 Carrots, chopped

2 Ribs celery, chopped

Method

Heat some Olive oil in a Dutch- oven on medium heat.

Place the shanks and brown each side. This should be about 5 minutes on each side.

Remove the shanks and set aside.

Add the cumin seeds and let it crackle. Then add the chili flakes and stir fry the two spices for a minute.

Now add the onion and garlic and fry till they soften.

To this add the coriander, cinnamon, turmeric and paprika. Stir for a couple of minutes.

Take the prepared lamb and add to the pot.

Mix the lamb thoroughly with the onion mixture and make sure the lamb is properly coated.

Now add the stock and then the tomatoes and bring to the boil, uncovered.

Then cover the pot and put it to simmer for 45 minutes. Then turn the lamb pieces around.

Add the carrots and celery and then and cook for a further 45 minutes, till the lamb is tender.

Turn off the heat and skim off the fat from the top and discard.

Plate the vegetables on to a dish and top with the lamb, sprinkle with parsley and serve with some mashed potatoes.

Related articles

• A Lazy Girl’s Deconstructed Lamb Stew (therjfj.wordpress.com)
• Lamb Shanks Recipe – Tomato & Rosemary (greatbritishchefs.com)
• Slow cooker lamb shanks (homestylecookingrecipes.com)
• Speedy Spiced Lamb for our Kenyan Bro-Friend (acupofteawithmrsb.com)
• Roast Lamb Recipe With Potatoes, Pulao Rice & Fenugreek (greatbritishchefs.com)