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Lamb Shanks with Apricots Recipe


• 4 lamb shanks
• 15 dried apricots, chopped
• A few of sprigs fresh rosemary
• 1 onion, sliced
• 4 anchovy fillets, chopped
• 1 garlic clove, finely chopped
• 2 tbsp tomato purée
• A splash of Cabernet Sauvignon or sherry vinegar
• 1 x 75cl bottle full-bodied red wine (such as Cabernet Sauvignon or Zinfandel)
• 1¼ pints/750ml beef or lamb stock
• 2 sweet potatoes, cubed
• Oil, to fry
• Salt and freshly ground black pepper

To serve

• Mashed potato
• Steamed green vegetables
• 1 tsp chopped fresh parsley, to garnish

How to prepare

1.    Preheat the oven to 160C/320F/Gas 2.

2.    With a sharp knife, make a few incisions into the side of each of the four lamb shanks and then push in the rosemary sprigs.

3.    Heat the oil in a large heavy-based casserole dish. Add the lamb shanks and fry them, turning frequently, until they are browned on all sides. Then season them with salt and freshly ground black pepper before removing from the dish.

4.    In the same casserole dish, fry the onion, garlic and anchovies until these are softened.

5.    Add the tomato purée and stir the mixture frequently over a low heat for about five minutes.

6.    Then add the wine and vinegar, bringing the mixture to the boil and continuing to boil until it is reduced by about a third.

7.    Add the stock and the dried apricots and return to the boil.

8.    Return the lamb shanks to the casserole dish and cover with a lid.

9.    Transfer the dish to the oven before cooking for two and a half hours.

10.    Add the sweet potatoes to the casserole dish, returning it to the oven for another half an hour, or until the point where the sweet potatoes are tender and the lamb pulls easily off the bone.

11.    Remove the dish from the oven. Season to taste with salt and freshly ground black pepper.

12.    Serve the lamb shanks with mashed potatoes and green vegetables, and garnish with parsley.

Eat & enjoy,