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Sumac Infused Lamb Shanks with figs,

almond & honey (By The Epicurean Architect)

Sumac Infused Lamb Shanks with figs, almond & honey

Preparation : 10 min Resting : -
Cooking : 2 hr 30 min Equipment :
Difficulty :
Rating :
 2 rates
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Programmes : accessories :

Serves 4 :
4 Lamb Shanks
4 Shallots, peeled
3 Garlic Cloves, peeled
1/4 cup Sumac
4 cups Vegetable Stock
12 Dried Figs, sliced
1/2 cup Almonds
2 Tbsp Cinnamon
1 Tbsp Ginger
2 Tbsp Honey
2 Tbsp Olive Oil
Sea Salt and Pepper
1Cut Shallots and Garlic in FOOD PROCESSOR for 10 seconds.
2Add Shallots, Garlic and Olive Oil to metal bowl and run EXPERT program for 1 minute/speed 0/100°C.
3Dry lamb shanks with a paper towel, rub over sumac, salt and pepper and add to metal bowl.
4Pour stock, cinnamon, ginger, figs and almonds around the shanks, fit lid and cap tightly and run EXPERT program for 2 hours/speed 0/ 100°C.
5When complete, carefully move bottom shanks to the top, drizzle over honey and run EXPERT program for a further 30 mins/speed 0/100°C.
6Once complete lamb should be tender and falling off the shanks.
7Drain cooking liquid into a jug.
8Serve shanks, figs and almonds over Herby, Orange Blossom Couscous drizzled with 1 cup of cooking liquid.
© The Epicurean Architect
Chef’s tip

If lamb is not tender enough at the completion of cooking repeat step 5.


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