Byzantium Lamb
Courtesy of Meat and Livestock Australia
Serve With:
Rice and seasonal vegetables. Garnish with black olives and chopped parsley.
Servings: 4
Rice and seasonal vegetables. Garnish with black olives and chopped parsley.
Prep Time: 10 Min.
Cook Time: 2 Hr.
What you need:
* 8 Australian lamb shanks
* 1 Tbsp. olive oil
* 1 onion, finely chopped
* 3 tsp. crushed garlic
* 1 tsp. ground turmeric
* 1 c. sweet vermouth
* 1 c. vegetable broth
* 4 fresh or 2 dried bay leaves
* 1/4 c. almond meal
* grated zest and juice of 2 lemons
* 1 Tbsp. olive oil
* 1 onion, finely chopped
* 3 tsp. crushed garlic
* 1 tsp. ground turmeric
* 1 c. sweet vermouth
* 1 c. vegetable broth
* 4 fresh or 2 dried bay leaves
* 1/4 c. almond meal
* grated zest and juice of 2 lemons
What to do:
1. Heat a little of the oil in a deep-sided pan on high and brown lamb in small batches, removing each batch before adding the next.
2. Heat a little more oil on high. Fry onion, garlic and turmeric for 1-2 min.
3. Stir in remaining ingredients then return lamb drumsticks. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 - 2 hr. Stir occasionally.
4. If consistency needs thickening, simmer with lid off until reduced (about 15-20 min.).
5. Garnish with sliced black olives and chopped parsley and serve with rice and seasonal vegetables.
Tip: As an alternative garnish with toasted slivered almonds and serve on couscous mixed with chopped preserved lemon and a handful of finely chopped parsley.
2. Heat a little more oil on high. Fry onion, garlic and turmeric for 1-2 min.
3. Stir in remaining ingredients then return lamb drumsticks. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 - 2 hr. Stir occasionally.
4. If consistency needs thickening, simmer with lid off until reduced (about 15-20 min.).
5. Garnish with sliced black olives and chopped parsley and serve with rice and seasonal vegetables.
Tip: As an alternative garnish with toasted slivered almonds and serve on couscous mixed with chopped preserved lemon and a handful of finely chopped parsley.