Serves: 4

Prep Time: 31/2 hrs

Ingredients

  • 2 lamb shanks
  • 3 T sun ower oil
  • 1 onion, finely chopped
  • 2 garlic cloves,crushed
  • 2 cm ginger, finely chopped
  • 2 celery sticks, finely chopped
  • 3 large carrots, thickly sliced
  • 4 potatoes, cubed
  • 3 L beef stock
  • 1 T turmeric
  • 2 tsps ground cinnamon
  • 1 T ground coriander
  • 2 fresh bay leaves
  • 4 T harissa paste
  • 1⁄2 cup tomato puree
  • 4 tomatoes, grated
  • 1 T brown sugar
  • 1 x 400 g can chickpeas

Method

  1. In a large pot, heat oil and brown the lamb shanks on all sides. Remove and set aside. In the same pot sauté onion, garlic and ginger for about 5 minutes. Add celery, carrots and potatoes. Sauté for another 5 minutes. Season with salt and freshly ground black pepper.

  2. Add turmeric, cinnamon, coriander, bay leaves and harissa paste, stir to combine, cooking for 5 minutes. Add puree, tomatoes and sugar, stir and simmer for another 5 minutes.

  3. Return the shanks to the pot, pour the stock and cook for about 2 hours or until shanks are tender and easily removed from bone with fork. Add chickpeas and simmer for about 5 minutes.

  4. Garnish with coriander and serve warm. 

LOOKING FOR MORE YUMMY RECIPES? GRAB THE TRUE LOVE JULY ISSUE, ON SALE NOW!