Recipe - Middle Eastern sticky lamb shank stew

I first found this recipe on http://www.cuisine.com.au/recipe/middle_eastern_sticky_lamb_shank_stew and in true me style, made some tweaks to it. I was a crowd pleaser indeed :)

Ingredients

• 1 brown onion
•  2 cloves garlic, finely chopped
•  2 celery stick
• 1 leek
•  2 carrots
•  400g jap pumpkin
• 1 parsnips
•  2 large potatoes
•  olive oil
•  4 medium lamb shanks
• 1 tbsp Garam Marsala
• 1 litres chicken stock
• 1/2 cup fresh coriander leaves

Note: If you don’t have Garmam Marsala, can use Baharat or this combination: or 1 tsp ground fennel, 1 tsp ground cumin, 1 stick cinnamon, 1 tbsp harissa (optional), pinch saffron

Method

•  Preheat slow cooker (or over to 180 if you don’t have one)
•  Chop onion, celery, carrot and leek into mediumsized dice.
• Heat 2 tablespoons olive oil in a heavybased casserole dish and brown lamb shanks on all sides.
• Remove and set aside.
• Add diced vegetables to the pan and cook over low heat for 5 minutes.
• Add the garlic and Garam Marsala and cook for a further minute.
• Return shanks to pan
• add stock and bring to the boil.
• Transfer the contents from the pan , and the remaining vegetables, into the slow cooker and cook for 5 hours until lamb meat is tender and falling off the bones.
• When cooked, remove the lamb from the slow cooker. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones.
• To make thicken the sauce, strain the vegetables out and add the liquid to a large saucepan with some cornflour and bubble till the sauce thickens.
• Combine the lamb and vegetables, pour the sauce over, scatter over coriander and serve.
• Serve with Cous Cous, Rice or even thick pasta

Notes: this recipe can also be used with chicken drumsticks

Recipe - Date Chutney

Ingredients:

• 2 teaspoons vegetable oil
• 2 small shallots, minced
• 1/2 teaspoon brown mustard seeds
• 1 cup chopped pitted dates (4 ounces)
• 1/2 cup golden raisins
• 2 tablespoons light-brown sugar
• 1/4 cup cider vinegar
• Pinch of cayenne pepper
• 1 teaspoon coarse salt

Method:

1. In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. 
2. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. 
3. Add remaining ingredients and 1/2 cup water; bring to a boil. 
4. Reduce to a simmer and cook until thickened, about 6 minutes. 
5. Let cool to room temperature before serving.

Notes:

• To store, refrigerate, up to 3 weeks
• Source: http://www.marthastewart.com/344289/date-chutney