I was lucky enough to find the recipe for this via Google the other day. I'd removed a couple of lamb shanks from the freezer the night before, intending to slow cook them in caramelized red onion and red wine sauce with feta.
Right at the last moment, I realised there was no red wine and went rooting for a recipe to rescue my poor lamb shanks. Chef John's recipe did just that. His original recipe is available on his amazing blog at Food Wishes. I tweaked it a little to make it compatible with the contents of my fridge and kitchen cupboard as below. I've put it on my blog for my reference as I know I'll make this again and again...
To Serve Two
1/4 cup of cider vinegar
2 tablespoons of sunflower oil
2 tsp Tamarind paste
1 tablespoon garam masala
1 teaspoon of salt.
Mix ingredients well and put in a bag with the lamb shanks to marinade overnight.
For the sauce base, liquidise the following
1 chopped onion
1/2 a cup of water
6 cloves of garlic
1.1/2 tablespoons of ground ginger
1 tsp of cinnamon
2 tsp whole mustard seed
1 tsp ground black pepper
1 tsp ground cumin
1.1/2 tsp cayenne
1 tablespoon of paprika
Shove the lamb shanks in a very hot oven for approx 20 mins to colour.
Brown a chopped onion until very brown (verging towards burnt !) in a couple of tablespoons of clarified butter. Add the spices and toast for a minute or two until mustard seeds are popping. Add the wet mixture and stir well.
Add the lamb shanks to the pot and simmer on a low heat for about 2.1/2 hours until the meat is tender and falling off the bone.
I served this with mixed wild rice with some raw chopped yellow pepper mixed through