MANGO LAMB SHANKS


 

I’ve been traveling a lot lately – and more travels on the way so I had to make at least one real home cooked meal before I set off again. And what better than lamb shanks to share with the man I love? This recipe is actually quite simple, but impactful in flavor & aroma. For excellent results you will need two tips:

  1. Proper braising
  2. Patience for the lamb to cook

Here we go! Buen Provecho!

lamb shanks 2

Serves 4

Ingredients

Marinade

  • ½ cup olive oil
  • 1 tbsp paprika
  • ½ tbsp tumeric
  • 1 tsp cumin
  • 1 tbsp fresh ground pepper
  • ½ tbsp salt
  • ¼ cup garlic, finely chopped or mashed

Other ingredients

  • 2 large Lamb shanks
  • 1 onion, chopped
  • 2 bay leaves
  • 4 whole cloves
  • 3 sprigs rosemary, picked
  • 2 cinnamon sticks
  • 1 large mango, chopped
  • 3/4 cup beef broth
  • 1/2 bunch cilantro, garnish

Method

  1. Prepare your marinade by mixing all the ingredients.
  2. Brush the marinade on the lamb shanks and place in a rondeau pot.
  3. Refrigerate for a minimum of 1 hour (preferably overnight).
  4. When ready to cook, pre-heat the oven to 180°
  5. Simultaneously, in a heated rondeau pot, add butter and the lamb shanks until it gets a color on all sides.
  6. Remove from pot, and add remaining ingredients except for the broth and cook for a few minutes.
  7. Return the lamb shanks to the pot and add the broth, reduce for 10 minutes then move to the oven and cook until tender, for 2-3 hours.
  8. Serve warm and garnish with cilantro.

Serving suggestions

  • Herbed or spicy potato wedges
  • Quinoa spiced with paprika, cumin and a dash of rosewater
  • Grilled vegetables such as broccoli, carrots or artichokes

lamb shanks 3

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