Serves 2 to 4, Prep 20 minutes, cooking time 3 hours.
INGREDIENTS
- 2 x sizeable grass-fed lamb shanks
- 1 tablespoon ghee
- 1 x onion chopped
- 4 x cloves of garlic diced
- 1 x large carrot chopped
- 3 sticks of celery
- ½ teaspoon of harissa
- 2 x tins of tomatoes or (700ml passata)
- 250 ml meat stock
- 2 tablespoons rapadura sugar
- 1 x bay leaf
- 2 x star anise
- 1 x tin of organic chickpeas, rinsed and drained
- 1 jar of green pitted Sicilian olives
- Cauliflower rice
- 2 tablespoons of coconut yoghurt
- Gremolata (see recipe link)
METHOD
- Preheat the oven to 160 degrees
- 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.
- Add more ghee and sauté onion and garlic till golden and fragrant. Add carrot and celery and sauté till soft.
- 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.
- Let simmer for 20 minutes, place the lid on, and then transfer to the oven for 60 minutes.
- 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.
- Serve with cauliflower rice, 2 Tablespoons of coconut yoghurt, and fresh gremolata.
NOTES
ONE MEAL;
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.
