Lamb Shanks, slow cooked with chilli, garlic and tomatoes
  • 4 lamb shanks
  • Saltto season
  • Freshly milled black pepper; to season
  • 3-4tbsp olive oil
  • 12cloves garlic; finely chopped
  • 1 large red onion; finely chopped
  • 2 long red chilli ; finely choppedless heat variety
  • 2 medium carrots; diced
  • 2 dried bay leaves
  • 2 sprigs rosemary
  • 2tsp smoked paprika
  • 250ml tomato passata
  • 500ml chicken or beef stock
  • cup ½fresh parsley; finely chopped
  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.