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.


  • 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


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.

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