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.
- 6 Lamb Shanks
- Coarse Sea Salt and Pepper
- 15 Small Onions, whole and peeled
- 3 Stalks of Celery, finely chopped
- 3 Medium Carrots, finely chopped
- 6 Garlic Cloves, crushed
- 4 Tbsp Ras el Hanout
- 150ml Olive Oil
- 3 Tbsp Tomato Paste
- 1 Tbsp Fresh or Dried Oregano
- ½ Tbsp Fresh Thyme
- 800ml Can of Whole Sweet Cherry Tomatoes
- 400ml Beef Stock
- Generous Handful Flat Leaf Parsley, roughly chopped
- 2 Tbsp Lemon Zest
- 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.