Byzantium Lamb

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

8 Australian lamb shanks
1 tablespoon olive oil, or as needed
1 onion, finely chopped
3 teaspoons crushed garlic
1 teaspoons ground turmeric
1 cup sweet vermouth
1 cup vegetable broth
4 fresh or 2 dried bay leaves
1/4 cup almond meal
Grated zest and juice of 2 lemons

Cooking Directions:

1. Heat a little of the oil in a deep-sided pan on high and brown lamb in small batches, removing each batch before adding the next.
2. Heat a little more oil on high. Fry onion, garlic and turmeric for 1 to 2 minutes.
3. Stir in remaining ingredients then return lamb drumsticks. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1 1/2 to 2 hours. Stir occasionally.
4. If consistency needs thickening, simmer with lid off until reduced (about 15 to 20 minutes).
5. Garnish with sliced black olives and chopped parsley and serve with rice and seasonal vegetables.

Makes 4 servings.

Tip: As a serving alternative, garnish with toasted slivered almonds and serve on couscous mixed with chopped preserved lemon and a handful of finely chopped parsley.

Recipe and photograph courtesy of the Meat and Livestock Australia.