Prep time
MinutesCook time
MinutesServes
Adults
Hard
Difficulty
Easy - Med - HardLamb Shanks
Enjoy your lamb with the sweetness of tomatoes and mellow cumin flavours that makes for a rustic soup-style stew.
Ingredients
- 4 Australian Grown lamb shanks, each cut into three
- 120ml olive oil
- 3 tbsp ground cumin
- Sea salt to season
- 2 brown onions, halved and sliced
- 6 cloves garlic, peeled and chopped
- 2 red chillies, split lengthways
- 3 carrots, sliced into rounds
- 3 celery stalks, sliced finely
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 2 tsp ground coriander
- 400g can chopped tomatoes
- 3 tbsp Ardmona tomato paste
- 3 lt water
- 2 chicken stock cubes
- 80g pearl barley
- 400g tin chickpeas, drained
- 4 tbsp plain yoghurt
- ½ lemon
- fresh coriander sprigs to garnish
Method
- Preheat oven to 220C.
- Place shanks in baking tray with 2 tablespoons olive oil and cumin. Season with salt and mix well to coat the lamb. Cook in oven for 20 minutes until golden. Remove and set aside.
- In a large, heavy based wide pot, add remaining oil, onion, garlic, chilli, carrots and celery. Cook for 20 minutes until golden and caramelised. Then add cinnamon, black pepper, coriander, stir cook for 1 minute. Add tomatoes, tomato paste, water, stock cubes, barley and browned shank pieces. Bring to the simmer and cook for 1 hour. Add drained chickpeas and simmer for another 30 minutes until meat is tender. Taste for seasoning.
- Serve in shallow wide bowls, dollop with yoghurt, squeeze over lemon and scatter over coriander sprigs.
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