2 tbsp olive oil
4 lamb shanks (approx 400g each), fat trimmed
2 tbsp mild curry powder
1 litre salt-reduced beef stock
400g can diced tomatoes
1 red onion, thinly sliced
200g basmati rice
350g butternut pumpkin, peeled, diced into 3cm cubes
1 small bunch English spinach, trimmed, chopped
⅓ cup dried apricots, finely chopped
To serve: Toasted pine nuts, chopped mint sprigs, baby leaf salad, sliced cucumber, lemon wedges.
Method:
Preheat oven to 180°C (160°fan-forced). In a large snap lock bag place half the oil, lamb shanks and curry powder. Season and rub to coat.
Heat a large ovenproof casserole dish over medium-high heat and cook shanks, in two batches, if necessary, for 8-10 minutes or until browned all over.
Add stock and tomatoes and bring to the boil. Place in the oven for 2 to 2¼ hours or until tender and falling off the bone.
Remove shanks from sauce and set aside in a large bowl covered with foil to keep warm. Reserve sauce.
Heat a large frying pan over medium-high heat, add remaining oil and onion and cook for 3-4 minutes or until lightly golden.
Add rice and stir well. Add pumpkin and 4 cups (1 litre) of reserved sauce, stir well and bring to the boil.
Reduce heat to low, cover and simmer for 20 minutes or until the broth has been absorbed and the rice is tender.
You may need to add a little more sauce or stock to the rice throughout the cooking process.
Remove from heat and add spinach and apricots. Season, stir well and replace lid for 2 minutes.
Place shanks on top of the pilaf and spoon over any remaining sauce.
Sprinkle with pine nuts and mint. Serve with baby leaf salad, cucumber and lemon wedges.
Source: Australian Lamb
27°C