Lamb Shanks Middle-Eastern Way


The weather allows for cooking comforting foods. Don’t you think?
As usual though I am looking to pack this meal with veggies and make it as complete a meal as possible.

You will need a large pot that fits in your oven


  • Lamb shanks: 2 or 4 depending on your family
  • Couscous: 200g cooked as per instructions
  • Chickpeas: 1 tin
  • Tomatoes: 2-4
  • Pumpkin: 400g, chopped, the pumpkin can be roasted in the oven and added to the dish towards the end.
  • Onion: 1 red
  • Garlic: 2cloves
  • Cumin: 1tsp
  • Smoked paprika: 1tsp
  • Ginger: 1 tsp
  • Saffron: optional
  • Olive oil: 2 tbsp
  • Vegetable or beef stock: 2cups
  • Chopped coriander

Let’s do it:

  1. Place the cumin and smoked paprika in a bowl with the shanks. Mix to cover the meat. Store in the fridge (the longer the better).
  2. Place onion, tomatoes, ginger, pumpkin -or roast- optional saffron and olive oil in the pot.
  3. Cook for a few minutes to bring out flavours.
  4. Add the meat and cook on all sides.
  5. Add the chickpeas
  6. Cover with 2 cups of stocks
  7. Cook in the oven at 150C. for 1.5h to 3hrs (the longer the better)
  8. Serve with chopped coriander and couscous

Bon appétit.

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