Okay, so you’re thinking, “here we go with another lamb shank recipe”. I dare you to try this combo. I’ve spiced up the shanks with some delicious harissa paste that you’ll find in the supermarket and am serving them with a smashed pea freekeh rather than mash. It’s easy as anything to prepare and ticks all the boxes.
Ingredients
| 4 | Lamb hind shanks (Main) |
| 2 Tbsp | Extra virgin olive oil |
| 1 | Onion, finely diced |
| 2 | Carrots, peeled and finely diced |
| 2 | Celery stalks, finely diced |
| ½ cup | Red wine |
| ½ cup | Tomato ketchup, I use Gault's - sweetened only by vegetables |
| 2 Tbsp | Harissa paste |
| 6 cups | Lamb stock |
| 1 ½ Tbsp | Cornflour |
| 3 Tbsp | Water |
| 1 sprinkle | Flat leaf (Italian) parsley, to serve |
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Directions
- Season lamb shanks with salt and pepper. In a frying pan, brown the shanks on all sides in oil. Place in a slow cooker or crockpot.
- Next into the pan add in the onion, carrot and celery, cook until soft.
- Pour in the red wine and reduce by half.
- Next add the tomato ketchup, harissa and lamb stock.
- Pour this mixture into the slow cooker or crockpot.
- Place lid on the slow cooker or crockpot and set on low for 6-8 hours or high for 3-4 hours until the meat almost falls of the bones.
- To make a jus from the cooking liquid, remove shanks the slow cooker, cover in foil to keep warm and set aside.
- Strain cooking liquid from slow cooker into a pot and bring to the boil. Mix cornflour with 3 tablespoons of water, add to the pot and stir until the jus thickens slightly. Check seasoning and pour the jus back over the shanks to serve.
- Serve the shanks over the Smashed Pea Freekeh (see recipe link below) with a dollop of Greek yoghurt and chopped Italian parsley.
