Arabic Lamb Shanks with Griddled Pitta Breads

Serves 4

This is a guest rest recipe from Alex Hollywood

Ingredients

1 tablespoon of olive oil

One onion, finely chopped

3 teaspoons of ground Cumin

1 teaspoon of ground nutmeg

1 teaspoon of black peppercorns, crushed

1 teaspoon of ground turmeric

1 teaspoon of ground cinnamon

Salt

2 garlic cloves, chopped

4 cm piece of fresh root ginger, grated

4 lamb shanks, excess fat trimmed

500 mls of lamb or chicken stock

To serve

4 to 6 pitta breads

40g of butter

Handful of fresh coriander and mint leaves chopped

2 tablespoons of pomegranate seeds

60g of natural yoghurt

AND THIS IS WHAT YOU DO …

1. Pre-heat the oven to 150 C / 130C Fan / Gas 2.
   
   
2. Heat the oil in a deep casserole dish with a lid and fry the onion until starting to brown.
   
   
3. Stir in the Cumin, nutmeg, peppercorns, turmeric, cinnamon and a good pinch of salt.
   
   
4. Add the garlic and ginger, stir, then add the lamb shanks and stock.
   
   
5. Cover with a lid and cook in the oven for three hours.
   
   
6. Heat griddle pan. Brush the Pittas with butter and griddle until black and the lines appear on both sides.
   
   
7. Keep warm.
   
   
8. Serve the lamb shanks with the chopped coriander and mint and the pomegranate seeds sprinkled on top the natural yoghurt and the griddled peppers.