Braised Lamb Shanks with Tamarind and Dates

Name: Braised Lamb Shanks with Tamarind and Dates
Yield: Serves 6
Ingredients: meat or vegetable stock, enough to cover lamb; 60 ml (2 fl oz) soy sauce; 60 ml (2 fl oz) balsamic vinegar; ½ red chilli, sliced into rings, seeds intact; 300 ml (10 fl oz) red wine; 10 cm (4 in) sprig fresh rosemary; 150 ml (5 fl oz) tamarind paste; 3 carrots, grated; 6 lamb shanks; 3 red onions, peeled and quartered; 12 cloves garlic, peeled; 3 tablespoons sesame oil; 250 g (8 oz) pitted dates, roughly chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

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

Main course

Method

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.