This slow cooked lamb shank recipe is full of flavour and a great source of protein. By slow cooking meat on the bone, it breaks down the collagen which keeps our skin glowing and our joints healthy.
Recipe
Serves 4-6
Ingredients
- 1 teaspoon ras-el-hanout
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon smoked sweet paprika
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- 4 lamb shanks
- 3 tablespoons olive oil
- 1 onion, thickly sliced
- 2 garlic cloves, finely chopped
- 1 tin of chopped tomatoes
- 1 tablespoon runny honey
- 350ml Bone Broth (ideally chicken bone broth)
- 2 handfuls of prunes, halved
- salt and freshly ground black pepper
- handful of chopped fresh coriander, to serve
- 4 tablespoons pomegranate seeds, to serve (optional)
Method
- Preheat of the oven to 160°C.
- Step 1: Mix the ras-el-hanout, ground cinnamon, ground ginger, paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly.
- Step 2: Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.
- Step 3: Add the remaining olive oil to the same pan and fry the onion for 5–10 minutes, or until softened. Add the garlic and cook for a further 2–3 minutes. Add the lamb shanks back to the pan and stir well, then add all the remaining ingredients and bring to a simmer.
- Step 4: Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender.
- Step 5: Remove the lamb shanks and shred the meat.
- Step 6: Cook the tagine for a further 30 minutes, or until thickened. Add the meat back in and season, to taste.
- Step 7: Serve sprinkled with the coriander and pomegranate seeds, if using.
Method If using a slow cooker
- Follow steps 1 and 2 as above
- Add all ingredients into the slow cooker and cook on low for 8 hours
- Follow step 5, 6 and 7 as above
