Braised Lamb Shanks

clock 15 minutes + 2 hours 35 minutes bowl Serves 6


  • 1½ Tbsp olive oil
  • 6 small lamb shanks
  • 2 medium onions, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 Tbsp ground cumin
  • 1 Tbsp sweet paprika
  • 2 tsp ground cinnamon
  • 3 cups chicken stock
  • 400g can diced tomatoes
  • Plain, unsweetened yoghurt, to serve
  • Coriander leaves, to serve
  • Lemon wedges, to serve
  • Minted Couscous
  • 2 cups couscous
  • 2 cups vegetable stock
  • 1 Tbsp butter
  • 1⁄3 cup shredded mint
  • ½ cup slivered almonds, toasted
  • 2 Tbsp finely grated lemon zest
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  • 1. Preheat oven to 150°C (130°C fan-forced).

  • 2. Heat 1 tablespoon of the oil in a large flameproof casserole dish over a high heat. Cook lamb, in batches, until seared on all sides. Remove and keep warm.

  • 3. Reduce heat to low. Add remaining oil. Add onion and garlic and cook, stirring, for 5 minutes, or until onion softens. Add spices and cook, stirring, for 1 minute, or until fragrant. Return lamb to dish, and add stock and diced tomatoes. Bring to a boil, then remove from heat.

  • 4. Bake, covered, for 2 hours and 15 minutes or until lamb is tender.

  • 5. Meanwhile, heat the stock to nearly boiling. Place couscous in a large heatproof bowl, stir in stock and butter. Cover and set aside for 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in mint, almonds and zest.

  • 6. Spoon couscous evenly onto plates and place lamb on top. Add yoghurt, top with coriander and serve with lemon wedges on the side.

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