Lamb shanks with cashews


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 4 onions
  • 4 lamb hind shanks
  • 150 g dried apricots
  • 150 g prunes
  • 500 ml chicken stock
  • Salt and pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 100 g cashew nuts

1 casserole dish

1 chopping board


Preheat the oven to 160°C.

Peel and cut the onions into wedges.

Place the shanks in a casserole dish and add the dried fruit and onions. Pour in the stock, season with salt and pepper, add the spices, cover and cook in the oven for 2 hours.

Add the cashew nuts before serving.