Prep time
MinutesCook time
MinutesServes
Adults
Hard
Difficulty
Easy - Med - HardLamb Shanks Stew
This warm and welcoming lamb dish combines the sweetness of tomatoes and mellow cumin flavours together for a rustic soup-style stew.
Ingredients
- 4 lamb shanks
- 120ml olive oil
- 3 tbsp ground cumin
- Sea salt to season
- 2 brown onions (sliced)
- 6 cloves garlic (chopped)
- 2 red chillies (split lengthways)
- 3 carrots (sliced)
- 250g mushrooms
- 3 celery (sliced)
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 2 tsp ground coriander
- 400g chopped tomatoes
- 3 tbsp tomato paste
- 3L water
- 2 chicken stock cubes
- 80g pearl barley
- 400g 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 lamb in oven for 20 minutes until golden. Remove and set aside.
- In a large pot, add remaining oil, onion, garlic, chilli, carrots, mushrooms and celery. Cook for 20 minutes on medium heat until golden and caramelised.
- Add cinnamon, black pepper, coriander to pot, and stir for 1 minute.
- Add tomatoes, tomato paste, water, stock cubes, barley and the browned shank pieces. Bring to a simmer and leave on low heat 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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