This is a gorgeous alternative to more classic Valentine’s Day recipes. It’s packed with flavour and looks beautiful on a plate. It’s surprisingly easy to make but is still an impressive supper for someone special.
Place the flour in a shallow bowl and season well with salt and pepper. Coat the lamb shanks in the flour and dust off any excess.
Heat the olive oil in a large, heavy-bottomed saucepan with a lid and brown the shanks on all sides. Remove from the pan and set aside.
Peel and finely slice the garlic and cook gently for two or three minutes in the same pan. Add the lamb shanks back to the pan along with the wine, chicken stock cherries and cinnamon stick. Bring to the boil then turn down to a very low simmer. Cook for around two hours with the lid on until the lamb is very soft.
Remove the shanks from the pan and bring the sauce to a boil. Cook for a further 15 minutes until the sauce is thick and shiny. Turn off the heat and put the lamb shanks back in the sauce to glaze.
Cook the rice with 300ml water and a large pinch of salt with the lid on. Once cooked, stir in the butter, herbs, half the pistachios and the dried cherries.
Serve the lamb shanks on a bed of the rice. Finish with more sauce and the remaining pistachios.
2 french trimmed lamb shanks
2 tablespoons flour
150g fresh cherries, stoned
300ml red wine
400ml chicken stock
1 cinnamon stick
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
200g basmati rice
1 cardamom pod
2 tablespoons butter
Handful flat leaf parsley, finely chopped
2 tablespoons dill fronds
2 tablespoons dried cherries or cranberries
50g shelled, unsalted pistachios, roughly chopped
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