Kurumba Spiced Lamb Shank

Preparation:         1 hr 15 mins marinade time
Cooking time:       60 mins
Serves:                   4

What you need

4 John Penny lamb shanks
2 teaspoons ground pepper
1 teaspoon ground ginger
1 teaspoon tumeric
1 teaspoon ground coriander
1 carrot, peeled and roughly chopped
1 onion, roughly chopped
2 sticks celery, roughly chopped
8 garlic, cloves
1 vegetable stock cube made up to 600ml with boiling water
250g couscous
400ml boiling water
Fresh coriander, roughly chopped
4 sprigs rosemary to garnish
Freshly ground black pepper

How to cook

Combine all the spices on a large plate and rub them into the lamb shanks.
Cover and refrigerate for 3 hours to marinate.

Preheat the oven to gas 4, 180°C, fan 160°C, 350°F.

Place the vegetables, garlic and stock in the base of an ovenproof dish.

In a frying pan, brown the shanks then place them on top of the vegetables and cook in the oven for 1 hour.

Strain off the juices into a small saucepan and cook over a high heat until the juices have reduced down to a sauce like consistency.

To make the couscous place it in a heatproof bowl and pour over the boiling water, then leave to stand for 5 minutes.

Fork through to separate the grains and stir in the coriander then season to taste.

Serve the lamb shanks on a bed of couscous and vegetables with the gravy drizzled over.

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