Braised Lamb Shanks with Tamarind and Dates

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This dish is likely to become one of your favourites. It’s simple, tasty and can be left to look after itself once in the oven — one of the joys of a stew. If you can’t get shanks, use boned leg of lamb, trimmed of excess fat and cut into 4 cm (1 ½ in) cubes.


  • 6 lamb shanks
  • 3 tablespoons sesame oil
  • 3 red onions, peeled and quartered


Preheat oven to 250°C/525°F/Gas Mark 7. Place the lamb shanks in a deep-sided casserole dish and roast 20 minutes until browned on all sides.