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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.
Course
Dinner
Cuisine
Middle Eastern
Keyword
Lamb recipe, Lamb shanks, Lamb Shawarma
Prep Time
10
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
13
minutes
minutes
Servings
4
- 6
Calories
495
kcal
Author
Alida Ryder
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:
495
kcal
|
Carbohydrates:
4
g
|
Protein:
30
g
|
Fat:
39
g
|
Saturated Fat:
17
g
|
Cholesterol:
122
mg
|
Sodium:
988
mg
|
Potassium:
433
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
94
IU
|
Vitamin C:
3
mg
|
Calcium:
53
mg
|
Iron:
3
mg