Lamb shanks – foolproof meal for 2. Meltingly tender, the slow cooking technique ensures meat that falls delicately from the bone. There are countless ways to yield a tasty shank, from Mediterranean herbs to Indian aromatics, this cut is extremely versatile. My flavour preference oscillates to Morocco, championing the cherished spices of ras-el-hanout, saffron, cumin & paprika. So easy to make, this one-pot wonder is best made the day before and reheated.
- LEVEL: Easy
- Prep: 25 Mins
- Cook: 3-4 Hours
- SERVES: 2
- Dairy Free
- Gluten Free
*Apologies for the hefty ingredients list. Fingers crossed, if you’re anything like me you should have the majority in your store cupboard!
*The best dish to use is a large flame-proof casserole dish.
2 lamb shanks
3 tbsp. olive oil
1 tbsp. vegetable oil
1 medium onion, chopped
200g carrots, chopped
2 garlic cloves, peeled, finely chopped
1 red chilli, seeded and finely chopped
2 tsp. ras-el-hanout
1 tsp. ground cinnamon
½ tsp. smoked sweet paprika
½ tsp. ground cumin
½ tsp ground turmeric
2 preserved lemons, chopped
1 tin chopped tomatoes (400g)
1 tsp. clear honey
2 tbsp pomegranate molasses
pinch of saffron strands
100ml. chicken stock
100ml. lamb stock
1 tin chickpeas (400g)
sea salt (to taste)
ground black pepper (to taste)
1. Preheat the oven to 160C/ 325F/ Gas 3.
2. Season & Rub. Mix 1 tbsp. olive oil, ras-el-hanout, cinnamon, paprika, cumin, and ground turmeric together in a bowl. Rub the lamb shanks with the spice mixture, ensuring that the meat is evenly coated.
3. Brown. Heat 1 tbsp. of olive oil in a large flame proof casserole dish over a medium-high heat. Place the shanks inside the heated dish and brown all over (10 to 15 minutes). Remove from the pan and place on a board/ plate.
3. Add a second tbsp. of olive oil to the dish, marginally lower the heat and add the onions, carrots & garlic. Stirring often, leave on the heat for 10 minutes to soften/sweat.
5. Add the lamb shanks back to the pan and stir. Then add the remaining ingredients – except the chickpeas, salt and ground black pepper.
6. Reduce the heat, cover with a lid (or aluminium foil) and place in the oven for 3 hours, or until the lamb is tender.
7. After 3 hours, remove the lid, add the chickpeas, salt and ground black pepper and cook for a further 30 minutes.
8. To serve, spoon the shanks on a tabouleh, rice or couscous (Cauliflower & Preserved Lemon Tabbouleh).
You must be logged in to add or save recipes to your Pik & Mix.
Please click here to login or create an account.