Name: Spiced lamb shanks with almonds and feta
Prep time: 30 min
Cook time: 235 min
Total time: 265 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 French-trimmed lamb shanks (800g); 1 small brown onion (80g), chopped finely; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground white pepper; pinch of saffron threads; 400 gram canned chopped tomatoes; 1 1/2 cup (375ml) vegetable stock; 2 tablespoon dried currants; 180 gram Persian feta, crumbled; 2 tablespoon finely chopped preserved lemon rind; 2 tablespoon roasted slivered almonds; 1/4 cup loosely packed fresh coriander leaves

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!

Serves 4

Prep

30M

Cook

3H 55M

Total

4H 25M

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Ingredients

1 tablespoon olive oil

4 French-trimmed lamb shanks (800g)

1 small brown onion (80g), chopped finely

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground white pepper

pinch of saffron threads

400 gram canned chopped tomatoes

1 1/2 cup (375ml) vegetable stock

2 tablespoon dried currants

180 gram Persian feta, crumbled

2 tablespoon finely chopped preserved lemon rind

2 tablespoon roasted slivered almonds

1/4 cup loosely packed fresh coriander leaves

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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