Slow Cooked Shawarma Lamb Shanks

Slow cooked lamb shanks spiced with Shawarma spices and slow cooked until fall-of-the-bone tender are simply delectable.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Lamb shanks. 
• Red onion.
• Garlic cloves.
• Spices: I used some Ras El Hanout (a Moroccan spice blend) along with cumin, coriander, paprika, chilli flakes, salt and pepper. However, the Ras El Hanout isn’t crucial and can be left out.
• Lamb stock. Beef stock can be substituted.

How to cook lamb shanks

1. Brown the lamb: In a large braiser/casserole pot, brown the lamb until golden brown on all sides. Remove from the pan then sauté the onion and garlic until soft and fragrant. Add the spices and cook for a minute until the pan is dry then pour in the stock.
2. Slow cook: Place the lamb back in and spoon the aromatics and stock over. Cover with a lid or foil then place in the oven and allow to braise for 2-3 hours until the lamb is soft and succulent. Remove the lid for the last 30 minutes of cooking and turn the oven up to caramelize the exterior of the lamb. Remove from the oven, allow to rest for 10 minutes then serve.

How to serve lamb shanks

These spiced lamb shanks are delicious served with polenta and mashed potatoes. However, they are exceptional shredded and served with all the classic Shawarma sides.

1. Easy flatbread
2. Baba Ganoush
3. Hummus. 
4. Fried eggplant. 
5. Cucumber, tomato, red onion. 
6. Tahini.

Lamb recipes

1. Garlic rosemary leg of lamb
2. Lamb ragu with cauliflower gnocchi
3. Easy lemon-garlic lamb chops

Slow cooked Shawarma Lamb shanks

Slow cooked lamb shanks spiced with Shawarma spices and slow cooked until fall-of-the-bone tender are simply delectable.

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Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Course: Dinner

Cuisine: Middle Eastern

Keyword: Lamb recipe, Lamb shanks, Lamb Shawarma

Servings: 4 - 6

Calories: 495kcal

Author: Alida Ryder

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Ingredients

• ▢ 4 lamb shanks
• ▢ 1 red onion finely chopped
• ▢ 6 garlic cloves thinly sliced
• ▢ 2 tsp Ras el Hanout (substitute with more of the below spices if needed)
• ▢ 1 tsp paprika
• ▢ 1 tsp ground cumin
• ▢ 1 tsp ground coriander
• ▢ 2 tsp salt
• ▢ 1 tsp pepper
• ▢ ½ tsp chilli flakes
• ▢ 2 cups lamb stock

Instructions

• Preheat the oven to 160°C/320°F.
• In a large braiser/casserole pot, brown the lamb until golden brown on all sides. Remove from the pan and set aside.
• Sauté the onion and garlic until soft and fragrant.
• Add the spices and cook for a minute until the pan is dry then pour in the stock. 
• Place the lamb back in and spoon the aromatics and stock over.
• Cover with a lid or foil then place in the oven and allow to braise for 2-3 hours until the lamb is soft and succulent.
• Remove the lid for the last 30 minutes of cooking and turn the oven up to 200°C/390°F to allow the exterior of the lamb to caramelize.
• Remove from the oven, allow to rest for 10 minutes then serve. 

Nutrition

Calories: 495kcal | Carbohydrates: 4g | Protein: 30g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 988mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg

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