Masala Lamb Shanks

Serves 6

Ingredients

6 x lamb shanks

1 x medium onion, peeled & diced

For the masala rub

1 tsp Curry Powder

½ tsp ground coriander

½ tsp garam masala

1 tsp turmeric

1 tsp black peppercorns

½ tsp cumin seeds - lightly toasted

1 tsp fennel seeds - lightly toasted

½ tsp salt

zest & juice of 1 lemon

1 tbsp rough chopped Fresh coriander

1 tsp honey

1 tsp Grated ginger

1 tsp Crushed garlic

1 tbs Vegetable oil

Method

Grind the peppercorns & toasted seeds in a pestle and mortar before mixing with rest of the spices.

Combine all the ingredients along with the spice mix to form a paste.

For the Lamb

Rub all over the lamb shanks and pack any remaining paste on top of the shanks then marinated for 4 hrs in the fridge.

Scatter the diced onions into the bottom of a deep casserole, that has a tight-fitting lid, then place the shanks on to the onions, fit the lid and slow cook in a preheated 150°C oven for approx 2 - 2½ hours or until meet is tender and coming away from the bone. Allow to rest for 30 minutes before serving.

For the Cauliflower & Bulgur salad

1 cup bulgur wheat

1 ¼ cup cold water

1 tsp lemon juice

¼ tsp salt

1 medium cauliflower

50 ml Vegetable oil

6 x spring onions, fine sliced

Method

Soak the bulgur wheat water, lemon juice & salt for at least 3 hrs until all the liquid has been absorbed and the wheat is tender.

Break and cut the cauliflower into small florets, toss in the vegetable oil and place on a flat roasting tray. Season with a little salt and flash in a preheated 220°C oven for 5 minutes to allow a little charring on the edges of the cauliflower but still retaining a crunch. Mix the soaked bulgur wheat and hot cauliflower together to allow the wheat to warm through, stir through the spring onion and set aside until ready to serve.

For the Dressing

1 x green chilli, deseeded & chopped

1/2 cup packed mint leaves

Lemon zest & juice of 1 x lemon 

100mls unsweetened yoghurt

pinch of salt

Pulse all the ingredients 2-3 times in a food processor or blender until ingredients are chopped and combined but not too fine. Set aside until ready to serve.

To serve: Arrange the cauliflower & Bulgur salad on the serving plate, spoon some of the dressing over and then arrange the shanks, place the rest of the dressing in a bowl or jar and serve alongside with some warm flat bread of your choice.