Braised Lamb Shanks with Mint & Harissa

This is based on a recipe from In the Kitchen by Allan Campion & Michele Curtis. I love it because it requires very minimal prep, has no onion or garlic and is a long slow cook - so it is suddenly ready and you don’t feel like you’ve been cooking. Making it all the more enjoyable!

I like to serve it with crusty bread and a spinach salad. It is also delicious with barley or couscous.

Ingredients

• 6 lamb shanks
• 1½ tsp harissa
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp allspice
• ⅓ bunch coriander inc roots, chopped
• ½ cup mint leaves
• 625ml (2 1/2 cups) chicken stock
• 375ml (1 1/2 cups) tomato sugo
• pepper & salt
• oil

Method

Preheat oven 180°C/160°C fan.

In a heavy oven proof saucepan heat oil and brown shanks on all sides and season well. Add remaining ingredients, stir well. Cover and cook in the oven for 2 hours or until lamb is falling off the bone. Sprinkle with mint.

Serves 4–6.