Slow Cooked Lamb Shanks | Literally Melts In Your Mouth

By Chef Jack Ovens · 240 min

Ingredients

Instructions

1. Preheat the oven to 200°C (390°F).
2. Heat the oil in a large casserole over medium-high heat. Sear the lamb shanks for 6-8 minutes, turning often, until browned all over. Set aside.
3. Lower the heat to medium. Sauté the onion with salt and pepper for 4 minutes. Add the garlic and cumin seeds and cook for 1 minute, stirring often.
4. Add the chicken stock, maple syrup and chilli flakes and stir well. Bring to a boil over high heat.
5. Return the lamb shanks to the pot and turn them to coat in the liquid so they are covered. Cover with a cartouche and a lid, then bake for 2 hours, turning the shanks halfway through.
6. Meanwhile, toast the almonds in a dry pan over medium heat for 4-5 minutes until lightly golden and fragrant. Let cool, then blend or pound with the remaining topping ingredients into a coarse crumb, leaving some chunky pieces.
7. Take the casserole out of the oven and lift out the lamb. Set the pot over medium-high heat, add the drained chickpeas and chard, and simmer for 3-5 minutes until the chard wilts.
8. Return the lamb to the pot, adjust the seasoning, and remove from the heat. Serve the lamb on the chard, topped with the braising liquid, chickpeas and almond crumb.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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