Exotic Fall off the bone Lamb Shanks

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Serves: 4
Prep time: 10 minutes
Cook Time: 6 hours


1tbsp of Zest Exotic Spice Blend
2tbsp of preserved lemon
1 teaspoon sea salt
1 teaspoon crushed black pepper
1.5 cup free range vegetable stock
1/2 cup verjus
1 tablespoon of Caramalized Wattleseed Balsamic
4 lamb shanks
1 eggplant
1tsp cayan pepper
1tbsp of finely chopped fresh rosemary
1tbsp of finely chopped fresh thyme
2tbsp of finely chopped fresh parsley
10 dried dates
10 dried apricots
1 tablespoon cornflour
Spray cooking oil
1.5 cup of dry red wine
4 cloves garlic crushed


Cut eggplant into chunky pieces springle with seasalt and set aside. Fry the lamb shanks & onion until browned using the spray cooking oil. In a small bowl combine stock, wine and verjus then add all the spices (except for fresh flat leaf parsley) and garlic – mix well. Transfer the browned lamb and onions to the crockpot or slow cooker. Wipe off excess salt from eggplant also add to the slow cooker, then poor the wet mixture over lamb and eggplant. Cover and cook on High for 1 hour then on low for 5 hours.

One hour before serving add cornflour, chopped preserved lemon and dried fruit. Serve with cous cous, farro, garlic mash potatoes or polenta and sprinkle over the fresh parsley.

Created by : Kristy Robinson Wild Basket Deli, Neutral Bay