Lamb Shank Stew

Ingredients:
6 Tbsp groundnut or vegetable oil
8 lamb shanks
2 onions, chopped
4 cloves of garlic, chopped
1 Tbsp turmeric
1 tsp ground ginger
¼ tsp dried chilli flakes
2 tsp cinnamon
¼ tsp freshly grated nutmeg
salt & black pepper
3 Tbsp honey
1 Tbsp soy sauce
3 Tbsp Marsala
6 Tbsp red lentils
3 Tbsp chopped pistachios, chopped blanched almonds or a mixture of both

Method:

1. Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove.
2. Add the remaining oil to the pan, and fry onion & garlic until soft, sprinkling salt over to stop it catching.
3. Stir in turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala.
4. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer for 1–1½ hours or until the meat is tender.
5. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly.
6. Check for seasoning.
7. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Serving Size : Serves 6