Lamb shanks are a classic slow-cooked dish that have been tried and tested for many years now. They’re such an easy ‘set and forget’ meal to cook and; although they look and taste very impressive, they actually require very minimal skill and effort. So, if you’re not the most confident of cooks but you still want to wow your dinner guests, this is definitely one for your repertoire!
Lynton has put a Middle Eastern twist on this shanks recipe with the inclusion of Sweet Paprika, Dates and Whole Cinnamon. The paprika and cinnamon permeate the dish and after a low and slow 2 hours of cooking, the dates become jammy and caramelised and their sweet flavour compliments the richness of the lamb so well.
Once your shanks are at falling-off-the-bone stage they’re ready to be laid on a soft bed of fluffy cous cous with lashings of that yummy spiced sauce. Try this one at your next dinner party, your guests will be uber-impressed and they never have to know it only took you 10 minutes to prep!
Spices used in this recipe
Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods.$3.45
Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.$3.45
Preheat a large casserole pot over high heat and add a good drizzle of olive oil. Season with salt. Brown off the lamb shanks in batches until deeply caramelised. Remove the shanks and cook the onion and capsicum until tender, add the spices, dates, and garlic and continue cooking for a further minute or two. Return the lamb shanks to the pot and add the stock, crushed tomatoes and chickpeas and bring to a boil. Lower the heat to a gentle simmer and cook for 2-2.5 hours or until the lamb shanks are falling apart.
Just before the shanks are ready to serve, cover the cous cous with the hot stock in a small bowl and wrap in cling film. Allow to sit for 3-4 minutes before forking through the chopped parsley, chopped hazelnuts and seasoning with freshly ground black pepper and salt.