Lamb Shanks
Ingredients
2 lamb shanks
1 tbs oil
½ an onion
1 clove garlic
1 tsp tumeric
¼ tsp grd ginger
¼ tsp chili pdr
½ tsp cinnamon 1 tbs honey
1 tsp soy sauce
1 tbs port
½ tin of tomatoes
2-3 tbs lentils
Method
First, put a bit of oil (about a tablespoon) into the bottom of a fry pan on medium heat and once it’s warmed up, brown the two shanks (just put them in the pan on each side for a minute or two to brown the outside of the meat).
Put the shanks aside and in the fry pan fry half an onion, finely diced, and a clove or two of garlic. Stir in a teaspoon of tumeric, a quarter teaspoon of ground ginger, quarter teaspoon chili pdr and half a teaspoon of cinnamon. Then add a tablespoon of honey, a teaspoon of soy sauce and a table spoon of port. (alternative) -Once that is all stirred and heated add half a tin of chopped tomatoes and mix.
Put the shanks in a casserole dish and pour this mixture over. Add water until it almost covers the shanks and put the lid on. Put it in the oven at a low heat (about 130) for an hour to an hour and a half. Just check it and see if the meat is tender and coming off the bone. When it looks about ready, put two or three tablespoons of red lentils into the mix and leave it in the oven for another twenty minutes.
