Lamb shanks with butternut and orange chutney

By Hope Malau
22 October 2015

Who says you need to go to a fancy restaurant for a gourmet meal?

Serves 4 Preparation: 10 min Cooking: 1 hour 

LAMB SHANKS

  • 30 ml (2 T) oil
  • 2 onions, chopped
  • 4 garlic cloves
  • 4 lamb shanks
  • 500 ml (2 c) chicken stock
  • 3 bay leaves

SWEET BUTTERNUT

  • 30 ml (2 T) oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 5 ml (1 t) curry powder
  • 200 g sweet potato
  • 200 g butternut
  • 125 ml (½ c) chicken stock
  • juice and zest of 1 orange
  • salt and pepper

CHUTNEY

  • 2 oranges, chopped
  • 250 ml (1 c) sugar
  • 250 ml (1 c) orange juice
  • 1 small onion, chopped
  • 125 ml (½ c) dried apricots, chopped
  • 15 ml (1 T) ginger, chopped
  • 1 star anise
  • 2,5 ml (½ t) ground cinnamon
  • pinch of ground clove

1 Lamb shanks In a pot, heat the oil and sauté the onions and garlic until soft. Add the shanks and brown. Add the stock and bay leaves and simmer gently for an hour. Add more stock if needed. Cook until the meat falls off the bone.

2 Sweet butternut In a pan over medium heat fry the onions in oil until soft. Stir in the garlic, curry and vegetables. Add the stock and the orange juice and zest. Season with salt and pepper. Simmer for 20 minutes or until the vegetables are soft. Mash and remove from the heat when all the liquid has evaporated.

3 Chutney Cook the chutney ingredients in a pot over medium heat for 10 minutes or until thick. Remove the star anise before serving.

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