A single, succulent lamb shank coated in a sticky, sweet, and spicy honey-soy glaze, served alongside vibrant turmeric-spiced red lentils for a satisfying individual meal.

Servings: 1 serving
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes

Ingredients

• 1 lamb shank
• 1/4, chopped onion
• 0.5 clove, minced garlic
• 0.5 tablespoon vegetable oil
• 1/4 teaspoon, or to taste salt
• 1/8 teaspoon, or to taste black pepper
• 1 teaspoon turmeric
• 0.2 teaspoon ground ginger
• 0.05 teaspoon dried chilli flakes
• 0.2 teaspoon ground cinnamon
• 0.05 teaspoon, freshly grated nutmeg
• 0.5 tablespoon honey
• 0.25 tablespoon soy sauce
• 1.5 tablespoons, rinsed red lentils
• 1.5 cups water or broth
• 0.5 tablespoon, for garnish chopped pistachios

Instructions

1. Preheat oven to 160°C (325°F). Season the lamb shank with salt and pepper.
2. Heat 0.5 tablespoon of vegetable oil in a small oven-safe pot or Dutch oven over medium-high heat. Brown the lamb shank thoroughly on all sides. Remove and set aside.
3. Add the chopped 1/4 onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced 0.5 clove garlic, 0.25 teaspoon turmeric, 0.1 teaspoon ground ginger, a pinch of chilli flakes, 0.1 teaspoon ground cinnamon, and a pinch of nutmeg; cook for 30 seconds until fragrant.
4. Return the lamb shank to the pot. Add 0.25 tablespoon soy sauce and 0.25 tablespoon honey, along with 1 cup of water or broth. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 1.5-2 hours, or until the lamb is very tender.
5. While the lamb is cooking, prepare spiced lentils: In a small saucepan, combine the rinsed 1.5 tablespoons red lentils with 0.5 cup water, 0.75 teaspoon turmeric, 0.1 teaspoon ground ginger, and a pinch of chilli flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are tender and water is absorbed. Season with a pinch of salt.
6. Once lamb is cooked, remove the shank from the pot. Skim any excess fat from the braising liquid. In a small bowl, mix the remaining 0.25 tablespoon honey and 0.25 tablespoon soy sauce. Reduce the braising liquid over medium-high heat until it thickens into a glaze, then stir in the honey-soy mixture. Return lamb shank to the pot, turning to coat it in the glaze.
7. Serve the glazed lamb shank over the spiced red lentils, garnished with chopped pistachios.