There are so many lamb shank recipes out there, but I have a little secret spice in mine. It’s sumac! I love it. It’s a lemony spice and adds a nice touch to so many dishes. For this recipe, you don’t need to cut the veggies really finely — a rough chop will work. You also don’t need to brown the shanks. I prefer to, but anything slow-cooked in a pot will taste great no matter what. My family loves eating this with crusty bread and sliced dill pickles.
Serves: 4
DF, GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ¼ cup olive oil
- 2 onions, peeled & chopped
- 2 carrots, peeled & chopped
- 3 celery sticks, chopped
- 3 tsp garlic, crushed
- 1 tbsp sumac
- Pinch salt & pepper
- 2 tins chopped tomatoes
- 1 bottle passata
- 250mL chicken or veggie stock
- 5 sprigs rosemary
- 4 lamb shanks
Method
- Heat a heavy oven-safe pot over medium heat and add olive oil.
- Add onions, carrots, celery, garlic, sumac, salt and pepper and sauté for 10 mins. Add tomatoes, passata and stock and stir to combine.
- Add rosemary and shanks; make sure they’re covered in sauce. Cover and place in the oven for 3½ hrs.
- Tip: There is a lot of sauce in this recipe and it does have a purpose — it makes the best pasta sauce the next day! Or pop it in a container and freeze it for those days when you’re short on time but want a hearty dinner.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
