I’ve put a Middle Eastern spin on this lamb shanks recipe by adding Baharat spice mix. It’s a blend of black pepper, cinnamon, cumin seeds, cloves, nutmeg, cardamom, allspice and paprika. You can purchase this mix at most fruit and veg stores or online. Or you can make up your own blend from a recipe online.
Serves: 4
DF, GF
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Servings
Prep time
Cook time
Recipe
Ingredients
- 250mL red wine
- 250mL beef stock
- 250mL passata
- 2 tbsp tomato paste
- 2 tbsp honey
- 1 tsp sea salt
- 4 tsp Baharat spice mix
- 4 lamb shanks
- 1 lemon, cut into quarters
- 1 tsp tapioca flour (added to 2 tbsp water & mixed to avoid lumps)
- To Serve
- ¼ cup dry-roasted pine nuts
- ¼ cup currants
- ½ cup fresh mint leaves
- Cooked couscous or quinoa
- Steamed greens
Method
- Set the slow cooker to high and add the red wine, beef stock, passata, tomato paste, honey, sea salt and Baharat spice mix. Mix everything together until combined, then add the lamb shanks and lemon quarters. Make sure the shanks are properly coated in the sauce, pop the lid on and cook for 5 hours.
- After 5 hours, remove the shanks from the slow cooker, cover in foil so they stay warm and set aside. Pour the sauce into a large saucepan and add the tapioca mixture. Using a whisk, beat the mixture and simmer over a low heat until the sauce has thickened.
- To serve, place the lamb shanks onto a large serving platter, pour over the sauce and top with the pine nuts, currants and fresh mint leaves.
- Serve with some cooked couscous or quinoa and steamed greens.
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