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Middle Eastern lamb shanks with rhubarb

  • 0:10 Prep
  • 2:25 Cook
  • 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 4 (1.25kg total) French-trimmed lamb shanks
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1/4 teaspoon saffron threads
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 cups Massel salt reduced chicken style liquid stock
  • 1 wide strip orange rind
  • 2 tablespoons tomato paste
  • 4 rhubarb stalks, trimmed, cut into 5cm lengths (see note)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 250g packet pearl couscous, cooked, to serve
  • Mixed salad leaves, to serve


  • 1
    Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Cook lamb, in batches, for 5 minutes or until browned all over. Transfer to a large plate.
  • 2
    Heat remaining oil to pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add saffron, cinnamon, turmeric and coriander. Cook, stirring, for 1 minute or until fragrant.
  • 3
    Add stock, rind, tomato paste and 1 cup water. Bring to the boil. Return lamb to pan. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour 40 minutes or until lamb is tender.
  • 4
    Uncover dish. Cook for a further 20 minutes or until lamb is very tender and starting to fall off the bone. Add rhubarb. Cook, uncovered, for a further 10 minutes or until rhubarb has softened. Discard rind. Season with salt and pepper. Top with parsley. Serve with pearl couscous and salad leaves.

Source: taste.com.au


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