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4 Lamb shanks
2 Red onions- cut into wedges 200g Prunes
6 Tomatoes
1 Lemon
Salt and pepper
2 tbsp Ground cumin
1 tbsp Dried mint
1 Cinnamon stick
1 Pint of beef or chicken stock 250g Couscous
250ml Boiling water
1 tsp Ground cumin
1/2 tsp Salt
1/2 tsp Dried mint
70g Flaked almonds
50g Pomegranate seeds
Juice of 1 lemon
4 tbsp Olive oil


Here’s How:

Place the lamb shanks into a shallow pan. Add the red onions, California prunes, tomatoes cut into 1/4’s and the lemon cut in half.
Season with salt, pepper and cumin.
Then add the dried mint and cinnamon stick.

Pour in the stock and place the lid on before baking in a pre heated oven 160c for 2-3 hours.
When cooked remove from the oven, remove the lid and put on the hob.
Boil the cooking juices until they reduce by half and thicken slightly.

To make the couscous place in a bowl with the cumin, salt and dried mint.
Pour the boiling water over the grains and leave to soak.
Do not under any circumstances stir the couscous. It needs to be left to soak and absorb the liquid.
Add the almonds, pomegranate, lemon juice and olive oil before stirring with a folk to make sure it is nice and fluffy.

A nice wine to serve with this recipe would be a good Cabernet Sauvignon or a Pinot Noir

Recipe by Peter Sidwell


Slow Cooked Lamb Shanks

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