Photo credit and recipe adapted from Pandan Gula Melaka
Middle Eastern inspired dish with the addition of black garlic that adds a rich depth, combined with tart pomegranate molasses and sweet date syrup. Great served with polenta, a fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Prep Time 5 mins
Cook Time 30 mins
Total Time 45 mins
- Olive oil
- 2 large onions, sliced
- 1 cinnamon stick
- 3 tsp ground cumin
- 2 tsp turmeric
- 4 lamb shanks
- Sea salt & freshly ground black pepper
- 2 bay leaves
- 1 tsp dried thyme
- 2 x 400g cans chopped tomatoes
- 2 tbsp date syrup
- 1 tbsp pomegranate molasses
- 30g black garlic cloves
- Fresh coriander, roughly chopped (for garnish optional)
1.Place a large saucepan over medium heat and add a good drizzle of olive oil. Fry the onions until fragrant then add cinnamon stick, ground cumin, turmeric and the lamb shanks. Stir well until the shanks lightly browned. Season with sea salt and black pepper
2.Add the bay leaves, dried thyme, chopped tomatoes, date syrup and pomegranate molasses. Add just enough water to cover the meat. Turn the heat to low-medium and cook (with the lid on) for 2 hours (You can also use pressure cooker) .
3.Add the black garlic and adjust the seasoning. Top up with a little more water if needed. Cook the shanks for a further hour without lid until the sauce thickened. Garnish with fresh coriander.