serves 4 - 6

  • 4 lamb shanks
  • salt and freshly ground black pepper to taste
  • 150 ml flour
  • 50 ml sunflower oil
  • 250 ml warm water
  • 125 g tamarind paste        
  • 2 large onions, cut into segments
  • 4 cloves of garlic, finely chopped
  • 2 large bay leaves
  • 30 ml brown sherry
  • 15 ml honey
  • 2 ml allspice

Season the shanks well with salt and black pepper. Roll them in the flour and shake off the excess. Heat oil in a pot and brown the shanks. Take off the heat and pour off the excess oil. Mix water with tamarind paste. Add onions, garlic, bay leaves, sherry, honey and allspice and pour it over the shanks. Season with salt and black pepper and cover with a lid. Simmer for at least 3 hours until tender. You can also cook the shanks in the oven at 180 ºC for 90 minutes.

To drink
Rickety Bridge Shiraz