Serves 4




6 lamb shanks

1 large brown onion, chopped

4 garlic cloves, chopped roughly

2 carrots, peeled and cut into chunks

1 tablespoon harissa paste

½ orange, zested and juiced

4 fresh dates, pitted and halved

1 tin (400 g) whole peeled tomatoes

1.5 litres of vegetable stock

1 cup red wine


1 cup plain flour

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon turmeric

½ tablespoon paprika

¼ teaspoon chilli powder (optional)

1 cinnamon stick


2 tablespoons vegetable oil

I cup basmati rice

I cinnamon quill

5 whole cloves

Pinch of ground coriander

Pinch of saffron threads

2 cups of boiling water

1 tablespoon butter or ghee

¼ cup sultanas

¼ cup slivered almonds



Preheat oven to 160°C

In a large bowl combine the spice mix and give it a good mix. Throw in the lamb shanks, one at a time and coat them in the spice mixture and place them on a plate.

Heat a large Dutch oven over high heat and add a good splash of olive oil. Add half of the lamb shanks and brown on both sides, then remove from the pot and repeat the process with the remaining shanks. Set them aside.

Turn the heat down to medium and add another good splash of olive oil and start to brown off the onion for a few minutes. Now add the garlic and carrots and continue to cook for a further 2 minutes.

Add the harissa paste, orange zest and juice, dates, whole tin tomatoes, vegetable stock and red wine and give it a good stir. Place the lamb shanks in the pot making sure they are covered in the liquid, then pop the lid on and place it in the oven.

Cook for 2 hours or until the meat is falling off the bone.

For the rice, heat a heavy-based pan over medium heat and add the vegetable oil. Throw in the basmati rice, and spices and keep moving them around the pan for a few minutes until the spices become fragrant. Add the boiling water, give it a stir, and reduce the heat to low. Pop the lid on and cook for around 15-20 minutes or until all the water has been absorbed.

Meanwhile, heat a small pan over medium heat and add the butter or ghee. Once melted, throw in the sultanas and almonds and give them a good mix. Reduce the heat to low and continue to stir for a few minutes.

Remove from the heat and add it to the cooked basmati rice. Give it a good mix, pop the lid back on and set it aside for when you’re ready to serve.

Serve the lamb shanks with some basmati rice, a fresh salad and some Greek yoghurt. Enjoy!



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