Lamb Shanks in Spiced Potato & Pea Broth

Another great winter recipe from  Wonderfully warming on a cold winter’s night.  Takes 1 hour 40 minutes to cook and serves 4.  The broth is really good to help soothe a sore throat with the healing qualities of ginger and garlic as well as the chicken broth.

Lamb shanks in spiced potato and pea broth
Australian Good Taste – October 2004 , Page 24

Recipe by Amanda Kelly

Photography by Ben Dearnley

  • 4 lamb shanks
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 5cm-piece fresh ginger, peeled, thinly sliced
  • 3 tsp ground cumin
  • 1/4 tsp saffron threads
  • 1 x 7cm cinnamon stick
  • 500ml (2 cups) water
  • 500ml (2 cups) chicken stock
  • 8 small coliban (chat) potatoes, halved
  • 250g fresh peas, shelled
  • 2 tbs coarsely chopped fresh continental parsley
  • 2 tbs coarsely chopped fresh mint
  • Pinch of salt
  1. Heat a large heavy-based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate.
  2. Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3 minutes or until onion softens. Add the cumin, saffron and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add the lamb shanks, water and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour.
  3. Add the potato and simmer, covered, for 20 minutes. Add the peas and simmer, covered, for 10 minutes or until peas are bright green, potato is tender and lamb falls away from the bone when tested with a fork. Remove from heat.
  4. Stir in the parsley and mint. Taste and season with salt. Use tongs to divide lamb shanks among shallow serving bowls. Ladle over the hot broth and serve immediately.



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