Serves
4
Prep Time
10 minutes
Cooking Time
120-180 minutes
Ingredients
- 2 tablespoons olive oil
- 4 French-trimmed lamb shanks
- 4 shallots, halved
- 4 cloves garlic, crushed
- 1 teaspoon each cinnamon, ground coriander and ground cumin
- 2 teaspoons smoked paprika
- 1 cup chicken stock
- 690g jar Leggo's Rich Passata - Gourmet Tomato Puree
- ¾ cup pitted fresh dates, chopped
- Fresh mint leaves and herbed couscous, for serving
Leggo's Gourmet Passata 690g
Method
STEP 1Heat oil in a large heavy based, flame proof, casserole dish over high heat. Cook lamb for 8-10 minutes or until golden on all sides. Remove and set aside.
STEP 2
Reduce heat to medium-high heat. Add shallots and cook for 3-4 minutes until golden. Add garlic, spices, paprika and cook stirring for 2 minutes or until fragrant.
STEP 3
Add stock, 2 cups Leggo’s Gourmet Passata and stir to combine. Bring to the boil. Carefully nestle lamb in sauce. Cover and cook in a preheated oven at 160°C for 2 hours.
STEP 4
Stir through dates and cook for a further 30 minutes or until dates are soft and meat is falling off the bone. Garnish with mint and serve with herbed couscous.
Tips
Serve with fresh mint and herbed couscous.