Slow-cooked Indian spiced lamb shanks with pomegranate
-
Easy - April 2015
-
Serves 6 -
Hands-on time 30 min, simmering time 3 hours 40 min
Lamb shanks lend themselves to being cooked slowly so that when it comes to eating they are melt-in-the-mouth tender. This recipe combines the meat with Indian spices and fresh herbs and pomegranate.
Nutrition: per serving
- Calories
- 603kcals
- Fat
- 36.8g (12.4g saturated)
- Protein
- 60.9g
- Carbohydrates
- 10.3g (7.3g sugars)
- Fibre
- 2.5g
- Salt
- 2.2g
Advertisement
delicious. tips
If you like your food really spicy, add another teaspoon of chilli flakes at step 2.
Make the dish, without the garnish, up to 3 days in advance and keep chilled in a sealed container. Reheat to serve. Freeze the finished, cooled dish, without the pomegranate and mint, for up to 1 month. Defrost, then reheat (you may need to add a splash of water), garnish and serve.
Advertisement