LAMB SHANKS IN HONEYED PRUNE SAUCE
A delicious meal for two, worth saving for a special occasion. The long cooking time allows you to set the scene ie.light the candles and open the bottle of Rioja. The sauce is quite rich and needs only a simple accompaniment such as couscous or plain mashed potatoes and steamed green beans.
Provided by Yorkshire Pud
Categories Lamb/Sheep
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
- Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
- Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
- Remove lamb from pan and place in a large casserole dish.
- Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
- Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
- Pour this heated mixture over the lamb shanks.Cover with lid or foil.
- Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
- If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
- Serve garnished with toasted almonds and/or chopped coriander.
Nutrition Facts : Calories 1064, Fat 54.8, SaturatedFat 16.9, Cholesterol 242.1, Sodium 183.8, Carbohydrate 71.8, Fiber 7, Sugar 46.5, Protein 74.2
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Robert Sloan
[email protected]I highly recommend this recipe. It's easy to follow and the results are delicious.
Arham
[email protected]This dish is perfect for a cold winter night. It's hearty and comforting.
Kp Dhungana
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The sauce is amazing!
keirra montgomery
[email protected]This recipe is a keeper! I will be making it again and again.
Charlotte Holmes
[email protected]I love the combination of lamb and prunes. This dish is a classic for a reason.
Prince Rafi
[email protected]The lamb shanks took a bit longer to cook than the recipe said, but they were worth the wait.
Selia Ragab
[email protected]This is a great recipe for a special occasion dinner. The lamb shanks are impressive and the sauce is sure to please everyone.
Rasto Arnob
[email protected]I didn't have any prunes on hand, so I used dried cherries instead. They worked great and the sauce was still delicious.
Selin Lopez
[email protected]This dish was a bit too sweet for my taste, but the lamb shanks were cooked well.
Dinesh Das
[email protected]I followed the recipe exactly and the lamb shanks turned out amazing! The meat was so tender and the sauce was the perfect balance of sweet and savory.
Alhaz Hossen
[email protected]The lamb shanks were cooked perfectly and the honeyed prune sauce was delicious. I will definitely be making this dish again.
Luv Amal
[email protected]This lamb shank dish is fall-off-the-bone tender and the sauce is rich and flavorful. I served it over mashed potatoes and it was a hit!