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Lamb shanks with currants, cinnamon and almonds

Name: Lamb shanks with currants, cinnamon and almonds
Yield: 4
Ingredients: 4 lamb shanks (or 8 for big appetites) trimmed of excess fat and sinew; 2 tablespoons flour; 2 tablespoons ground cinnamon; 4 tablespoons olive oil; 3 cloves garlic, peeled and finely sliced; 1 cup chopped onions; 1 cup sliced carrots; 1 cup sliced celery; 3/4 cup currants; 1 400 gram can of Italian tomatoes; 2 cups white wine; 1/2 cup coarsely chopped parsley; 3/4 cup slivered almonds, toasted

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by delicious. team

delicious. team

Oct 03, 2015

This is a dish that falls somewhere between a Middle Eastern tagine and a European braise - ie, it's amazing.

4 lamb shanks (or 8 for big appetites) trimmed of excess fat and sinew
2 tablespoons flour
2 tablespoons ground cinnamon
4 tablespoons olive oil
3 cloves garlic, peeled and finely sliced
1 cup chopped onions
1 cup sliced carrots
1 cup sliced celery
3/4 cup currants
1 400 gram can of Italian tomatoes
2 cups white wine
1/2 cup coarsely chopped parsley
3/4 cup slivered almonds, toasted

Method

1.

Place the flour and cinnamon in a plastic bag and add the shanks one at a time, shaking to coat each thoroughly.Keep any leftover flour and cinnamon.
2.

Brown the shanks in half the oil in a large casserole dish and reserve.
3.

Add the remaining oil and the garlic, onions, carrot and celery and cook gently to soften but not brown the vegetables.
4.

Stir through any leftover flour and cinnamon at this stage, then add the shanks and any juices along with the currants, tomatoes, and white wine.
5.

Add a little water if necessary to cover the lamb and season well with sea salt and black pepper.
6.

Bring to a simmer on top of the stove then bake in a 160 degree oven for two hours.
7.

Remove from the oven and add the parsley and almonds.
8.

Serve with cous cous or potatoes.