Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 2 hours 30 mins Serves 4

Olive oil 1.2-1.4kg lamb shanks 2 medium onions, sliced 6 large gar­lic clives, halved 1 tsp ground cin­na­mon

1/ tsp cumin 22tbsp brown sugar

50g tomato paste 1 cup non-al­co­holic red wine

1/ cup pome­gran­ate mo­lasses 2 2 cups chicken stock Pome­gran­ate ar­ils, steamed green beans and cous­cous, to serve

Pre­heat the oven to 160°C. Heat 1 tbsp oil in a fry­ing pan and sear lamb shanks all over un­til golden brown. Place in an oven-proof casse­role in a sin­gle layer and sea­son with salt and pep­per. Wipe the pan with pa­per towel, add a lit­tle oil and add onion and gar­lic. Saute un­til onion is soft. Add all the spices and sugar. Stir un­til fra­grant and spoon it around the shanks. In the same pan, add tomato paste, non-al­co­holic red wine and mo­lasses, mix and pour over the shanks with the stock. Sea­son, cover with alu­minium foil and cook in the oven for about 2½ hours or un­til ten­der. Scat­ter with pome­gran­ate seeds, serve with green beans and cous­cous.

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