A flavorful and aromatic dish featuring tender lamb shanks slow-cooked in a spiced sauce, perfect for a comforting meal.
Heat half of the olive oil in a large pan over medium heat. Sear the lamb shanks until browned on all sides, then set aside.
Browning the lamb shanks adds depth to the flavor of the dish.
In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is softened.
Stir frequently to prevent the garlic from burning.
Stir in the cumin, coriander, cinnamon, cayenne pepper, and ginger, cooking until fragrant.
Toasting the spices enhances their aroma and flavor.
Pour in the white wine, water, chicken bouillon, tomato paste, honey, and mango chutney. Bring the mixture to a boil.
Deglaze the pan with the wine to incorporate all the browned bits.
Add the lamb shanks to the saucepan, reduce the heat to low, cover, and simmer for 4.5 to 5 hours, turning occasionally.
Slow cooking ensures the lamb becomes tender and absorbs the flavors.
Remove the lamb shanks and cover with foil to keep warm.
Letting the lamb rest allows the juices to redistribute.
Mix the cornflour with a little water to make a slurry. Stir it into the sauce and bring to a boil until thickened.
Adjust the thickness of the sauce by adding more or less slurry.
Serve the lamb shanks over couscous, drizzling the sauce around the dish.
Garnish with fresh herbs like parsley or cilantro for added color and flavor.
