Baharat Spiced Lamb Shank from The Selkirk Arms, Kirkcudbright – serves 6.

Ingredients

  • 6 lamb shanks
  • 6 tsp baharat (ingredients below)
  • Salt & pepper
  • 2 carrots, roughly chopped
  • 1 large onion, roughly chopped 
  • 2 sticks celery, roughly chopped 
  • 1 leek, roughly chopped
  • 8 cloves of garlic, chopped
  • 500ml red wine
  • 1.5L  chicken stock

Baharat Ingredients

  • 1 Tbsp black peppercorns crushed
  • 1 Tbsp cumin seeds
  • 2 tsp coriander ground
  • ½ tsp whole cloves
  • ½ tsp cardamom seeds
  • 1 Tbsp paprika
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg

Method

·       Season lamb with salt and  pepper then sear in a hot pan.  

·       Remove from the heat and rub baharat all over the shanks

·       Place remaining ingredients into a roasting tray and place the shanks on top of the vegetables 

·       Cover tightly with foil and bake @ 160C for 3 to 4 hours or until tender and just about to fall off the bone