Ingredients
Method
- 3 T olive oil
- 3 leeks, sliced
- 2 shallots, chopped
- 2 cloves garlic, crushed
- 2 lamb shanks
- 1 cup white wine
- 2 cups good-quality beef stock
- 3 fresh bay leaves
- 500 g pumpkin
Method
Ingredients
Preheat the oven to 180∞C. In a cast-iron saucepan over a medium to low heat, add 2 T olive oil and, when hot, add the
leek, shallot and garlic and fry gently until softened. Add the shanks and brown on all sides.
Add the wine, stock and bay leaves and leave to simmer gently for 1 hour, adding more stock if necessary, or until the meat is
fall-off -the-bone tender. Meanwhile, peel and slice the pumpkin into thin wedges.
Arrange on a baking tray, then toss with the remaining olive oil and scatter over the ginger, cardamom and sea salt, to taste.
Roast for 20 minutes, or until tender. In a large bowl, roughly mash the roast pumpkin using a fork.
Season to taste, then spoon into individual bowls, top with a tender lamb shank and drizzle with the pan juices. Serve immediately.
While this recipe was great inspiration, I found the cooking time way too short. i did have a bit more lamb, two front leg smaller shanks that I added to the pot, this summer method needed at least 2 and a half hours time and that was with the liquid occasionally getting up to a boil after the initial simmer. I also added about 6 chopped Roma tomatoes to add further acid and to make the liquid level rise around the meat. It was delicious in the end, but not sure how anyone could get fall off the bone tender with only one hour of a simmer. Thank you!