Lamb Shanks, slow cooked with chilli, garlic and tomatoes

Freezing nights call for bowls of warm, comforting food like these delicious Slow cooked Lamb Shanks simmered with chilli, garlic and tomatoes.

A simple recipe, these lamb shanks only need time to get tender, juicy and fall-off-the-bone. So slow cook it on your stovetop or braise in the oven, or perhaps put it all into your slow cooker just before heading out for work. And when you return, you will have the most delicious, indulgent lamb shanks that can be served with couscous and a simple green salad. Feeds a crowd!


Print Recipe
Lamb Shanks, slow cooked with chilli, garlic and tomatoes
Course Dinner
Servings
people
Ingredients
  • 4 lamb shanks
  • Salt to season
  • Freshly milled black pepper; to season
  • 3-4 tbsp olive oil
  • 12 cloves garlic; finely chopped
  • 1 large red onion; finely chopped
  • 2 long red chilli ; finely chopped less heat variety
  • 2 medium carrots; diced
  • 2 dried bay leaves
  • 2 sprigs rosemary
  • 2 tsp smoked paprika
  • 250 ml tomato passata
  • 500 ml chicken or beef stock
  • cup ½fresh parsley; finely chopped
Course Dinner
Servings
people
Ingredients
  • 4 lamb shanks
  • Salt to season
  • Freshly milled black pepper; to season
  • 3-4 tbsp olive oil
  • 12 cloves garlic; finely chopped
  • 1 large red onion; finely chopped
  • 2 long red chilli ; finely chopped less heat variety
  • 2 medium carrots; diced
  • 2 dried bay leaves
  • 2 sprigs rosemary
  • 2 tsp smoked paprika
  • 250 ml tomato passata
  • 500 ml chicken or beef stock
  • cup ½fresh parsley; finely chopped
Instructions
  1. Season the lamb shanks well with salt and pepper.
  2. Heat the oil in a large casserole; sear the shanks on all sides, remove and keep aside.
  3. In the same pan, add the bay leaves, garlic, red chilli and onions; sauté till the onions are softened.
  4. Then add the carrots, rosemary and smoked paprika; mix well to combine.
  5. Next add the tomato passata, stock and the lamb shanks. Mix well and season with salt if necessary.
  6. Bring to boil and then cook covered on low heat till the meat is tender and fall off the bone.
  7. Finish with fresh parsley.
  8. Serve warm with couscous and green salad on the side.
Recipe Notes

Note: I used the whole lamb shanks, but you could french the bones if it’s too big for the cookware or for presentation purposes.

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About Dhanya

I am Dhanya Samuel aka The Spice Adventuress. I live in Melbourne with my husband and a doting 7-year-old. Fuelled by my passion for food and writing, I started my blog 3 years ago quitting my former career as a medical scientist. You can follow me at www.TheSpiceAdventuress.com

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