1. Dust the shanks with the Medina and place in a cooking vacuum bag. Add a small amount of World Grill Persian Market to coat.
2. Vacuum on full and steam for 5-6 hours depending on size at 90 °c full steam.
3. Allow to cool. Remove from the bag and pat dry.
4. Mix the sauce with the chickpeas, sultanas, apricot & onion and put in a display tray.
5. Brush the lamb with World Grill and place on top of the sauce.
6. Cook covered at 160°c gas Mark 3-4 for 35-45 minutes or until cooked through.
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