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Harissa Lamb Shanks

Serves 2 to 4, Prep 20 minutes, cooking time 3 hours.



    1. Preheat the oven to 160 degrees
    2. In a deep cast iron pot, heat over medium heat, melt the ghee, brown both sides of the lamb shanks, remove from the pot and set aside.
    3. Add more ghee and sauté onion and garlic till golden and fragrant. Add carrot and celery and sauté till soft.
    4. Then add harissa, a tin of tomatoes, meat stock, bay leaf, star anise, and sugar to the pot. Stir well and add shanks back into the pot.
    5. Let simmer for 20 minutes, place the lid on, and then transfer to the oven for 60 minutes.
    6. Turn the shanks over, add chickpeas and olives, and return to the oven for another 1.5 hours or until meat falls off the bone and the sauce is rich and thickened.
    7. Serve with cauliflower rice, 2 Tablespoons of coconut yoghurt, and fresh gremolata.


Lamb shanks are generally a crowd pleaser, and I’m yet to meet an omnivore who doesn’t enjoy a slow-cooked lamb shank. When adapting this recipe for the whole family, reduce or remove the harissa paste and perhaps consider serving the kids lamb shanks with potato or cauliflower mash if they are opposed to cauliflower rice.


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