Lamb shanks with almonds, sherry and brown rice

all details

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 2 tablespoons olive oil
  • 8 × 250 g (9 oz) lamb shanks, French- trimmed (ask your butcher to do this) or 4 large lamb shanks
  • 2 red onions, thinly sliced
  • 2 red capsicums (peppers), thinly sliced
  • 2 garlic cloves, crushed
  • 125 ml (4 fl oz/ 1 1/2 cup) dry sherry
  • 500 ml (17 fl oz/2 cups) chicken stock
  • 30 g (1 oz/1/4 cup) raisins
  • 30 g (1 oz/1/4 cup) slivered almonds
  • 220 g (7 3/4 oz/1 cup) brown rice
  • 1 small handful flat-leaf (Italian) parsley, finely chopped

Method

1. Preheat the oven to 180°C (350°F/Gas 4).

2. Heat the oil in a large ovenproof saucepan over medium heat. Add the lamb shanks and cook, turning often, for 2-3 minutes or until browned all over. Remove from the pan and set aside. Add the onion and capsicum to the pan. Cook for 4-5 minutes or until softened, then add the garlic, stirring with a wooden spoon for another 3 minutes. Add the sherry to the pan, stirring to remove any sediment from the base of the pan. Increase the heat to high and bring to the boil for 2 minutes. Add the chicken stock and return to the boil for 3 minutes. Remove from heat, add the lamb shanks and raisins, cover, then transfer to the oven and cook for 1 1/4 hours or until the meat is tender and falling off the bone.

3. Place the almonds on a baking tray and roast in the oven for 5 minutes or until golden. Set aside to cool.

4. Meanwhile, place the brown rice in a sieve under cold running water until the water runs clear. Place in a saucepan with 750 ml (26 fl oz/3 cups) cold water. Cover the saucepan, place over a low heat and cook for 40 minutes or until the water has evaporated and the rice is tender. Remove from heat and stir in parsley.

5. Divide the rice between the serving plates, top with lamb shanks, spoon over pan juices and serve sprinkled with almonds.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Lamb
  • Course - Main-course
  • Occasion - Dinner Party

Similar recipes

Greek tomato-baked lamb with orzo.

Greek tomato-baked lamb with orzo

Jill Dupleix

Rating: 4 out of 5 stars
Reader ratings (22)
Pete Evans's chermoula.

Pete Evans' chermoula

Pete Evans

Rating: 3 out of 5 stars
Reader ratings (2)
Roast lamb leg, couscous salad

Roast lamb leg, couscous salad

Jane and Jeremy Strode

Rating: 3 out of 5 stars
Reader ratings (8)

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Rabbit Ranch is offering readers the chance to win one of five mixed cases of their wines.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions