Ingredients
- 50g butter
- 2 tbsp olive oil
- 4 lamb shanks
- Salt
- 1 clove garlic, peeled and chopped
- 1 large onion, peeled and diced
- 2 tsp ground cumin
- 1 tbsp harissa paste
- 1 cinnamon stick
- 20 saffron threads, infused in a little
- hot water
- 2 1/2 cups water
- 300g pumpkin, peeled and cut into pieces
- 1 large carrot, peeled and sliced
- 1/4 preserved lemon, rinsed and chopped (use skin only)
- 8 fresh dates
- 25g butter
- 3 tbsp almond flakes
- Chopped coriander
Method
Place a large pot over a medium heat and add the butter and olive oil, and lightly brown the shanks all over. Season with salt and remove the shanks to a plate. Add the garlic and onions to the pot and sweat until golden and soft, then add the cumin, harissa, cinnamon and saffron. Cook for a couple of minutes, stirring, then return the shanks to the pot and add the water, pumpkin, carrot and preserved lemon. Season with salt, cover and gently simmer for 1 hour.
Add the dates and cook for a further 30 minutes or until the lamb is tender when pierced with a fork. Adjust seasoning if necessary.
Heat the butter in a pan until foaming. Add the almonds and stir continuously until they are lightly golden. Remove immediately with a slotted spoon and drain on kitchen paper.
To serve
Serve the shanks and the sauce garnished with the coriander and fried almonds with either steamed couscous or a rice pilaff.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
