Sort ingredients
dominique
QR Code
Listen
Pdf
In a large casserole, heat the olive oil to medium-high heat and brown the lamb shanks on each side.
Remove the browned lamb shanks from the pan and set aside.
In the same casserole, place the onions and lower the heat to medium. Cover with a lid and leave the onions until they are soft and translucent, about 10 to 15 minutes.
Once you’ve sweated the onions, place the lamb shanks, the garlic, spices, salt and pepper in the casserole.
Pour a cup and half of water (320 ml) in the casserole and place the coriander bouquet on top of the meat.
Bring to the boil and cover with a lid over medium-low heat. Leave to simmer gently for 2 hours or until the meat is soft and separates easily from the bone.
Halfway through cooking, after about 1 hour, reserve ½ cup of liquid from the casserole and set aside.
Meanwhile, prepare the caramelized prunes. Transfer the prunes in boiling water for 5 minutes to soften them and drain.
In a small deep skillet, transfer the liquids you reserved earlier (½ cup) along with the drained prunes, cinnamon and honey over medium-low heat.
Leave to simmer for 5 minutes until the sauce starts to thicken. Set aside until ready to serve.
To serve, place the lamb shank and the onion sauce in a plate, arrange the prunes and the syrup (from the prunes) on top.
Garnish with toasted sesame seeds or chopped roasted almonds.