Quick & Easy

Spiced lamb shanks with almonds and feta

Deliciously spiced lamb shanks with nutty almonds and smooth crumbled feta - sensational flavour combinations and the perfect dish for dinner on the colder winter nights!
3H 55M
4H 25M




Preheat oven to 150°C.


Heat oil in a large flameproof baking dish; cook lamb until browned all over. Remove from dish.


Cook onion in same dish; cook, stirring, until softened. Add spices; cook, stirring, until fragrant. Return lamb to dish with tomatoes, stock and currants; bring to the boil. Cover dish; cook, in oven, 2½ hours or until lamb is almost falling off the bone. Season to taste.


Skim and discard excess fat from surface of sauce. Serve lamb and sauce topped with feta, preserved lemon rind, almonds and coriander.

Persian feta is a soft, creamy cheese marinated in a blend of olive oil, garlic, herbs and spices. It is available from most delicatessens and major supermarkets. This recipe can be made a day ahead to the end of step 3. Cover, refrigerate until required. This recipe is not suitable to freeze.


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