Aromatic Lamb Shanks

Lamb shanks are slow-cooked in a rich, spiced sauce until they are fall-apart tender. This dish is the epitome of soul food, bringing warmth and comfort to your table. It's perfect for a hearty family dinner or a special occasion. 

Product: Mimo's Spice Bags

Serves: 4
Effort: Easy
Prep time: 10 mins
Cook time: 3.5 hours
Gluten-free

Ingredients

• 4 lamb shanks
• 1.5 tsp salt & pepper each
• 2 tbsp olive oil
• 2 onions
• 3 celery stalks
• 1 large carrot
• 5 cloves garlic or 1.5 tbsp minced garlic
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp black pepper
• 3 tbsp tomato paste
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 6 cups/1.5 litres of chicken stock
• 1 Mimo Spice bag

Instructions

1. Preheat the oven to 180°C/160°C fan.
2. Pat dry the lamb shanks, drizzle with 1 tbsp of olive oil, and season them with 1 teaspoon each of salt and pepper all over.
3. Heat the remaining 1 tbsp of olive oil in a Dutch oven or a large pot over medium heat. Brown the lamb shanks for 3 to 4 minutes on each side until they are golden brown. Remove them from the pot and set aside.
4. Place the onion, garlic, celery, and carrot in the bowl of a food processor and blend until finely chopped. Transfer the chopped vegetables to the same Dutch oven or pot and sauté over medium heat for 8 to 10 minutes until soft and golden brown.
5. Add the turmeric, cumin, and extra ½ tsp each of salt and pepper. Stir well, then add the tomato paste followed by the honey and balsamic vinegar. Mix to combine.
6. Add the browned lamb shanks back into the pot with their juices.
7. Add the chicken stock and make sure the lamb shanks are covered in liquid (it's okay if the top bits are sticking out). Add in the spice bag and submerge it.
8. Cover and cook in the oven for 3 hours, basting every 45 minutes and adding more water if the gravy reduces too much.
9. Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken and the lamb shanks to brown nicely.
10. Once cooked, remove from the oven and let stand for 10 minutes before removing the spice bag and serving. Serve the shanks whole with the sauce spooned over the top, or shred the lamb shank meat and mix it through the sauce.

Hints & Tips

Slow Cooker Instructions

1. Follow steps 2 and 3 above in a pot on the stove, then transfer the sautéed garlic and vegetable mixture to the slow cooker.
2. Add the turmeric, cumin, extra salt and pepper, tomato paste, honey, and balsamic vinegar.
3. Add the lamb shanks (and juices), chicken stock, and the spice bag. Ensure everything is submerged and place the lid on.
4. Cook on high heat for 4 hours or low heat for 8-10 hours.
5. Once the lamb is very tender, place the lamb shanks on a baking tray and keep warm in the oven (this will also help to caramelise the edges of the shanks). Pour all of the sauce from the slow cooker into a pot on the stove and simmer for 10-15 minutes until it has reduced by half. Serve the shanks whole with the sauce spooned over the top, or shred the lamb shank meat and mix it through the sauce.

Serving Suggestions

Serve over rice, mashed potatoes, or baked potatoes for a wholesome, warming dinner. These shanks taste even better the next day, making leftovers a delicious option and an excellent pie filling.

Store leftovers in the fridge for up to 3 days. This dish is also suitable for freezing.