Sticky spiced lamb shanks

Sticky spiced lamb shanks

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 3 hrs

Skill level

Easy

Servings

Serves 2

This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
1114
protein
95g
carbs
64g
fat
55g
saturates
23g
fibre
10g
sugar
52g
salt
1.93g

Ingredients

  • 1½ tbsp olive oil
  • 2 lamb shanks
  • 3 onions, sliced
  • 4 garlic cloves, sliced
  • ½ cinnamon stick
  • 1 tbsp each cumin and coriander seeds, crushed
  • pinch of chilli flakes
  • 400g can chopped tomatoes
  • 500ml chicken or vegetable stock
  • 2 tbsp pomegranate molasses
  • 4 dried apricots, chopped
  • 4 dried figs, chopped
  • handful coriander, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/160C fan/gas 4. Add 1 tbsp oil to a small, tight-lidded casserole and brown shanks for a couple of mins, turning as you go. Remove and set aside.
  2. Add remaining oil and onions to the pan and cook for about 10 mins until soft. Add garlic and spices and cook for 4 mins more. Tip in tomatoes and stock, then nestle the shanks back in on their sides. Bring to a boil, cover and put in the oven. Cook for 2 hrs: turn the shanks now and then.
  3. Remove the lid and stir through the molasses, apricots and figs. Cook, uncovered, for 30 mins more or until the meat is falling away from the bone.
  4. Remove shanks from the dish and wrap in foil to keep warm. Put the dish back onto the heat and cook down the juices until thick and saucy. Season, then serve the shanks, scattered with coriander, alongside the rice (see 'Goes well with', right).

Recipe from Good Food magazine, October 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cshobbs's picture

Very good! I didn't have any pomegranate molasses so replaced with a little black treacle.
Easily made gluten-free.

lahelapixie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely! Made this in the slow cooker - the lamb was very tender so i pulled it and stirred into the sauce to make a stew. Served with the jewelled rice which was also delicious!

suebri53's picture

Excellent and very tasty easy to make

sarahf82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't like this at all. I made it in the slow cooker and the lamb was very tender but the tin of tomatos overpowered everything and i didn't like the taste. This recipe was an expensive mistake for me.

pamonline's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a fab recipe. The lamb just fell off the bone and the sauce was delicious. Will definitely make again.

ninanikarsov's picture

Like a number of other commentators, I couldn't find the pomegranate molasses so left it out but can't help feeling it lacked something as a result.

irenevandertop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

one of my favorite recipes. the pomegranate molasses really makes it.

irenevandertop's picture
  • 1
  • 2
  • 3
  • 4
  • 5

absolutely a hit. The pomegranate molasses makes it.

nicola3460's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really loved this. Didn't put the molasses in as other half doesn't really do sweet and it was still lovely.

theboycalledsacha's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I bought one large lamb shoulder and followed the recipie apart from cooking it for four hours and using tinned chickpeas. It turned out beautifully tender and sticky and sweet. Next time I will leave out the carrots as (although they tasted amazing) they didn't work with the dish. Also make sure you add a generous amount of chilli as with the sweetness you need a kick of heat. As it was shoulder I cooked it for longer and baisted it occasionally. Really great dish in general as you can leave it until you are ready and a lot of the prep work too.

janiden's picture

loved by all my family. made a brilliant start to xmas as an xmas eve meal. absolutely delicious. will certainly use this recipe again.

rparnell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'm looking to make this is a couple of days but like a few people have found, pomegranate molasses isn't the kind of thing you'd find in your local supermarket so I've found a recipe and made some myself to use. Try 1L pomegranate juice (I've used 250ml concentrate topped up with water), 4 oz sugar and 125ml lemon juice. Heat together on a medium/high heat until sugar has dissolved then simmer for about 1 1/4 hrs until you have approx 200/250ml syrupy liquid. Pour into a jar and cool. A bit of a chore but probably easier than searching the world for the real thing. Hope this helps :-)

raspberryfool's picture

I cooked lambshanks but did not have molasses or figs. I found this to be a good spicy tomato sauce and the shanks took on the cinnamon flavour well. I served it with saffron rice.

emabell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely gorgeous. I usually don't like lamb much because of the fat but my partner loves it so we gave this recipe a go. The lamb was beautifully cooked and the sauce tastes amazing. Thank you

pcodur's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I wasn't so keen on this...the lamb cooked beautifully and the sauce was a nice consistency, I just found it too rich.
I made the jewelled rice to go with it and that was gorgeous.

philinbrighton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice was of doing lambshanks. This is an awful lot of food for two though, it would easily do three if you stripped the meat off the bones. I didn't have any figs so just doubled the apricots and it was fine. I also added some tomato puree to enrichen it a bit.

bryangarvie's picture

Where can you get pomegranate molasses? Not something you see often in the supermarket and we're a bit short of good delis round our way.

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was nice but next time I wouldn't add the pomegranate molasses as I thought it made it too sweet. Also had to add extra water as it had dried out a bit after 2hrs (even though it was covered).

andymay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is going to become a favourite. Delicious, one of the best lamb shank recipes I've cooked.
It's worth cooking the jewelled rice recipe to accompany it.

guiness's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely recipe, easy to make. I would cook the lamb shanks for longer than the 2 1/2 hours though, as it wasn't falling off the bone as much as i would like. It would probably do with another hour at least but i think even longer if you have time. I will be making this recipe again.

Questions

Tips