Amazing succulent Persian Lamb Shanks with a fantastic taste tingling sauce!Lamb Shanks, slowly cooked at a low temperature in Cranberry Juice and Ras el Hanout bringing a delicious Persian dish to your table.
450grams(3 cups) Butternut SquashCut into large cubes
Salt & Pepperseason to your liking
Preheat Oven to 140°C/ 300FIn a lidded Cast Iron/Casserole dish, brown the outside of both lamb shanks in 1tbsp Olive Oil over medium heat.Remove from the pan and set aside for later.
Add onions and carrot into the remaining oil fry until softened (5-8 minutes)
Add Garlic Puree & Sundried Tomato Puree and Ras el Hanuet in with the softened onion and carrot, stir together.Add Cranberry juice and stock cube, bring to the boil.
Take off heat, return Lamb shanks back to pan, baste lamb with the sauce, add thyme sprigs to sauce and season with salt & pepper before placing the lid on. (If you have not got a hob to oven pan/dish, place lamb and sauce in any ovenproof dish and cover with foil)Cook for 1 ½ hours
Remove from oven, Turn shanks over & re-baste the shanks with sauce.
Add Butternut squash around the lamb in the sauce, replace the lid and cook for a further 30 minutes
Once finished serve up with your chosen side and the butternut squash