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Categories:
lamb shanks chicken stock pumpkin flour vegetable oil brown onion red wine tomatoes dates cinnamon salt potatoes parsley
Viewed: 49 - Published at: a year agoIngredients
- 6 lamb shanks
- 3 cups chicken stock
- 600 g pumpkin, peeled and chopped into chunks
- 1/2 cup plain flour
- 2 tablespoons vegetable oil
- 1 brown onion, finely chopped
- 1 cup dry red wine
- 400 g chopped tomatoes
- 1 cup pitted dates
- 1 cinnamon stick
- 1 pinch salt and pepper
- 4 potatoes
- 2 tablespoons parsley, chopped
Method
- Coat shanks in flour.
- Heat oil in pressure cooker and brown shanks, set aside.
- Add onion, cook till soft.
- Add back lamb, chicken stock, red wine, tomatoes, dates, cinnamon stick and bring to the boil.
- Add pumpkin.
- Cook on low for 45 minutes.
- Cook potatoes and mash.
- Serve on a bed of mashed potatoes, sprinkled with parsley.
