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Spiced Lamb Shanks

Ingredients – Serves 4

  • 4 Lamb Shanks
  • 2 onions diced or leek diced
  • 5 garlic cloves (crushed)
  • 1 tbs fresh ginger grated
  • 1 tbs ground cumin
  • 1 tbs ground turmeric
  • 1 tbs ground coriander
  • 1 tsp pepper and mixed spice
  • 1/2 cup tomato paste
  • 2 cups stock (of your choice)
  • 1 400g tin of tomatoes
  • 2 medium carrots grated
  • 1 cup Greek yoghurt
  • 1 cup dried apricots
  • 1 lemon zest
  • 1 bunch of coriander
  • 1 cup brown rice
  • 500g fresh green beans or greens of choice.


This is a weekend cooking session.  Set your oven at 140 degrees.

Firstly, you will need to sear the lamb shanks, add a small amount of extra virgin olive oil, brown for a couple of minutes on each side in your casserole pot.  The large casserole pot will need to fit into your oven with the lid on.  Remove the shanks from the pot and place in a bowl.  Next add a tablespoon of extra virgin olive oil and onions/leek to the pot, saute for 2 minutes on a medium heat.  Ensure this doesn’t stick, add the crushed garlic and continue to saute for another 5 minutes.  Afterwards add all the spices into the pot to make a nice paste.  Once a paste has been created, add the remaining ingredients along with the lamb shanks.  Bring your pot to the boil and then place the pot with a lid on in the pre-heated oven on a low heat for about 4 hours.  Checking your pot every hour or hour and a half and stir.

In the last half hour of cooking, place 1 cup of brown rice in 3 cups of water.  Bring the water to the boil, then turn heat down to medium heat and simmer until all water has been absorbed.  Top and tail the green beans and steam for about 7 minutes just before you serve your meal.

Serve with coriander and lemon zest.  I hope you enjoy. x