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Slow Baked Spiced Lamb Shanks with Herb Salad & Spiced Hummus

A delicious celebration meal or Sunday roast option.

180 4
Slow Baked Spiced Lamb Shanks with Herb Salad & Spiced Hummus | DonalSkehan.com, A delicious celebration meal or Sunday roast option.

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Slow Baked Spiced Lamb Shanks with Herb Salad & Spiced Hummus

A delicious celebration meal or Sunday roast option.

Monday, April 17, 2017

For the lamb shanks:

1-2 tbsp rapeseed oil

4 lamb shanks (about 400g each)

4 red onions, sliced in a quarters, roots in tact

500ml lamb, chicken or vegetable stock

Sea salt and ground black pepper

For the spice rub:

1 thumbsized piece fresh turmeric, finely grated

1 thumbsized piece fresh ginger, finely grated

8 garlic cloves, finely grated

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp cayenne powder

1 tbsp smoked paprika

1 tsp ground cinnamon

2 tbsp sesame seeds

6 tbsp rapeseed oil

For the hummus:

400g tin chickpeas, drained and rinsed 2 garlic cloves, crushed

4 tbsp of extra virgin olive oil

1 tsp of freshly ground cumin

1 tbsp of tahini paste

1 tsp of cayenne pepper Juice of 1⁄2 lemon

A good pinch of sea salt

For the salad:

A good handful of coriander, leaves picked

A good handful of flat leaf parsley, leaves picked

A good handful of mint, leaves picked

A good handful of dill, sprigs picked

100g rocket leaves

75g sliced almonds, toasted

3 tbsp extra virgin olive oil

Juice of ½ lemon

large mixing bowl

large frying pan

large high sided roasting tray

food processor

large mixing bowl

180 mins
Serves 4

The spice rub used for this recipe is one that I have used frequently, particularly if I can get my hands on fresh turmeric. Of course you can use dried but there is a pungency to the fresh root that does out do the powder. The mix can be used to marinade chicken or fish and especially delicious if either are cooked over hot coals. Feel free to cheat and buy store bought hummus but do add this to the plate for it’s sharp creaminess. The beauty of this dish is it can be made the night before or up to a few days in advance and will improve with a little time spent in the fridge.

For the spice rub, place all the ingredients in a large mixing bowl and add a generous seasoning of sea salt and ground black pepper. Add the lamb shanks to the mixture in the bowl and toss to coat. Leave the shanks to marinate in the fridge covered for 30 minutes or ideally overnight to allow the spices to permeate the meat.
Preheat the oven to 180˚C/350°F/Gas Mark 4.
Place a large frying pan over a high heat. Add a glug of oil and brown the lamb shanks on each side. Remove the lamb shanks from the pan and place along with the onions in a large high sided roasting tray. Deglaze the pan using the chicken stock and then pour this into the base of the roasting tray. Cover the tray tightly with tin foil and bake in the oven for 2 hours or until completely tender. The meat should be almost falling off the bone but still holding it’s shape.
Pour the chickpeas into a food processor and add the garlic cloves, olive oil, cumin, tahini paste, lemon juice, cayenne pepper and sea salt.
Blitz until smooth, and if your mixture looks a little too stiff, simply loosen it with a little water. The hummus will last covered in a fridge for 4–5 days.
For the salad, in a large mixing bowl, whisk together the olive oil and lemon juice and season generously to taste. Add the remaining ingredients just before you are ready to serve and toss through the dressing to coat.
Serve the lamb shanks with the red onions a dollop of hummus and the fresh herb salad.
180 mins
Serves 4

Ingredients

For the lamb shanks:

1-2 tbsp rapeseed oil

4 lamb shanks (about 400g each)

4 red onions, sliced in a quarters, roots in tact

500ml lamb, chicken or vegetable stock

Sea salt and ground black pepper

For the spice rub:

1 thumbsized piece fresh turmeric, finely grated

1 thumbsized piece fresh ginger, finely grated

8 garlic cloves, finely grated

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp cayenne powder

1 tbsp smoked paprika

1 tsp ground cinnamon

2 tbsp sesame seeds

6 tbsp rapeseed oil

For the hummus:

400g tin chickpeas, drained and rinsed 2 garlic cloves, crushed

4 tbsp of extra virgin olive oil

1 tsp of freshly ground cumin

1 tbsp of tahini paste

1 tsp of cayenne pepper Juice of 1⁄2 lemon

A good pinch of sea salt

For the salad:

A good handful of coriander, leaves picked

A good handful of flat leaf parsley, leaves picked

A good handful of mint, leaves picked

A good handful of dill, sprigs picked

100g rocket leaves

75g sliced almonds, toasted

3 tbsp extra virgin olive oil

Juice of ½ lemon

You'll Need

large mixing bowl

large frying pan

large high sided roasting tray

food processor

large mixing bowl

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