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Braised lamb shanks with figs and onions


With Simon Holst

Slow cooked lamb shanks are always a treat, but they're particularly good served like this. The figs and onions reduce down to an almost jammy mixture which looks great and tastes divine.

For 4 servings:
Cost per serving: $4.25
Time to prepare: 30 minutes, cooking 1 1/2-2 hours

Ingredients:

4-6 lamb shanks
2 Tbsp olive oil
2 medium onions
2 large cloves garlic
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
200g dried figs, halved
1 1/2 cups orange juice
1/2 tsp salt

Method:

Preheat the oven to 180C.

Heat the oil in a large heavy casserole dish (with a close fitting lid). Brown the shanks on all sides, then remove them and set aside (you may need to do this in more than one batch).

Peel the onions, then halve them and cut each half in to eight small wedges. Add the wedges to the casserole dish along with the garlic and cook, stirring frequently until the onion is soft. Stir in the spices and cook for a minute or two longer before adding the figs, orange juice and salt. Bring the mixture to the boil, then add the browned shanks back to the casserole dish.

Cover tightly the bake at 180C for 1 1/2-2 hours, stirring once or twice.

Adjust the seasonings if required, then serve with steamed couscous and a salad.

(TX: 12 July 2011)


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