Quick Lamb Shanks
Follow the tips for making a quick but very presentable main dish.
Servings 4 servings
Calories 390kcal
Ingredients
- 4 lamb shanks similar sizes
- 2 garlic cloves chrushed
- 1 tablespoon tomato paste
- 1 tablespoon plain yogurt
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon cummin
- 1 tablespoon butter
Instructions
Meat
- Soak the meat in a large bowl full of water. Set aside for about an hour. This will bring it to room temperature and the meat will leave out blood and tiny bones, if any.
- Rinse the meat and place it all in a large pot or preferrably in a pressure cooker. Do not add anything else.
- Cook over low to medium heat; until the meat first leaves and then absorbs back most of its own water. It will take around half an hour. The lid must be kept closed.
- If you are using a pressure cooker close the lid and cook the meat until the lamb shanks are well done and almost parting from their bones.
- If you are using a normal pot, again cook as stated, just more time will be needed.
- When the lamb shanks are cooked enough, spread generously the sauce all around and place them in an oven tray or dish. Cook in a pre-heated oven at 175°Celcius for about 30 minutes.
Sauce
- Melt the butter in a sauce pan. Close the heat.
- Combine all the sauce material in the sauce pan.
- Filter the stock of the meat and add to the sauce material and mix well to make it creamy.
- If there is not enough meat stock, you can use warm water. Make sure the water is not boiling, or else the yogurt will be cooked too quickly.