Servings 6 | Prep Time 25 min | Total Time 3 hours 5 min
Richy tender and fall off the bone, these lamb shanks are perfect for a winter holiday or a rainy weekend dinner. Slow roasted with our Ras el Hanout, earthy and aromatic flavor permeates and tenderizes the meat, creating the most rich and flavor packed jus.
Ingredients
Ral el Hanout
HOW TO
- Bring the lamb shanks to room temperature. Season generously with salt and pepper.
- Preheat your oven to 140°C
- Heat a large cast iron pot on the stove top on medium heat. Add half the olive oil once heated, and brown the shanks on each side. Remove and set aside.
- To the same pan, add the onions, celery, and carrots and stir until they start to soften. With a wooden spoon, make sure to scrape the bottom of the pan, lifting any brown bits from the bottom so they don’t burn.
- Add the garlic and a little extra olive oil to the pan. Cook until garlic becomes fragrant.
- Add the tomato paste and stir, cooking for another 2 minutes.
- Add the Ras el Hanout to the pan and stir until the spice becomes fragrant. Add the remaining olive oil.
- Stir in the tomatoes, beef stock, and herbs, and stir to combine. Add the shanks back to the pan, nestling them between the vegetables and sauce until mostly submerged.
- Place the lid on the pan, and transfer to the oven. Bake for at least 2 and a half hours or until the shanks are falling off the bone.
Not a fan of lamb?
Use our favorite cut for long and slow-cooked dishes, the beef shanks. The Italian dish Osso Bucco translates to “bone with a hole.” That describes the shank meat cut. Its thick bone imparts a rich, meaty flavor, arguably richer and meatier than boneless cuts of meat.
