Slow Cooked Spiced Lamb Shanks with Pumpkin, Chickpeas & Green Beans
Ingredients Checklist
4 lamb shanks
4 tbsp olive oil
1 onion, finely sliced
4 garlic cloves, finely chopped
2 tsp turmeric
2 tsp cumin
1 tsp coriander
1/3 cup tomato paste
750ml chicken stock
Sea salt & cracked black pepper
400g tinned chickpeas, drained
200g green beans, trimmed and cut into 2cm lengths
400g pumpkin, cut into 2cm cubes
1/2 cup mixed mint & coriander
Instructions
Preheat oven to 160°C and season shanks with salt and pepper.
Heat a large casserole dish over med/high heat, add olive oil and brown shanks on all sides (you’ll need to do this in batches) and set aside.
Lower heat to medium, add onion and garlic and sauté until softened.
Add spices and fry until fragrant.
Add tomato paste and stock, season with salt and pepper and bring to the boil.
Add shanks, bring back to the boil, cover with a tight fitting lid and braise for 2.5 hours or until tender.
Increase oven to 190°C, place pumpkin on a baking paper lined tray, drizzle with oil and season with salt and pepper. Roast until tender and caramelised.
Meanwhile, remove shanks from casserole and set aside covered with foil to keep warm.
Bring the braising liquid to the boil, add chickpeas and beans and simmer until beans are tender. Serve shanks with the chickpea mix, roasted pumpkin and garnished with coriander & mint leaves. Serve with naan & lime pickle.
