- 6 dried apricots
- 2 tbl Cobram Estate extra virgin olive oil
- 4 large lamb shanks
- Pinch of salt & freshly ground black pepper
- 1 red onion, finely chopped
- 1 garlic clove, chopped
- 1 tsp fresh ginger, grated
- 1 fresh small chilli, deseeded and chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 cup white wine
- 1 carrot, roughly chopped
- 1 handful of raisins or chopped dates
- 4 cups diced sweet potato
- 1 tbl parsley, chopped
1. Put the dried apricots in a small bowl and pour over a cup of boiling water. Leave to soak for 10 minutes.
2. Preheat oven to 180°C.
3. Heat a tablespoon of Cobram Estate extra virgin olive oil in large ovenproof casserole pot with a lid. Brown the shanks on all sides seasoning with a little salt and pepper. Remove from the pot and set aside.
4. In the same oil and pot, heat a second tablespoon of Cobram Estate extra virgin olive oil and sauté the onion, garlic, ginger and chilli. Add the spices until you can smell the aroma (a minute or so).
5. Return the shanks to the pan and add the wine, let the alcohol cook out and the liquid deglaze the pan (about 2 minutes).
6. Blitz the apricots along with the soaking liquid in a blender. Add the apricot puree to the pan and stir to combine. Then add all the vegetables, coating each ingredient in the sauce.
7. Bring to the boil, then cover with a lid and place in the oven for 1 1/2 hours or until the meat is tender and almost falling off the bone. Sprinkle with the chopped parsley.
8. When the meat is half an hour away from being ready, cover the sweet potato with water in a medium saucepan and bring to the boil. Add a pinch of salt and simmer for 15 minutes or until cooked through. Drain well and mash with plenty of freshly ground black pepper.
9. Serve with the kumera mash and steamed greens such as broccolini, green beans and Brussel's sprouts.
With special thanks to our friend Dr. Joanna McMillan