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Lamb shank served with harissa sauce
Succulent slow-cooked lamb shank resting in a rich, spicy harissa gravy

Slow-cooked lamb shanks with harissa sauce

Author: Flavelo
Recipes Main Courses
The lamb shank is a cut full of flavour but 'stubborn' due to its connective tissue. The magic lies in braising it slowly in a moist environment. As the hours pass, the tough collagen melts into buttery soft gelatin, making the spicy sauce thick and sticky. The fiery heat of the harissa (North African chilli paste) perfectly balances the richness of the meat.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Casserole dish (Dutch oven): Suitable for use on both the hob and in the oven.

Allergen Information

⚠️ Celery (in stock)

Instructions

1 ✓

Preheat the oven to 160°C (140°C Fan). Pat the shanks dry, then season with salt and pepper.

Tip: Wet meat doesn't brown, it steams. You need a dry surface for a nice crust.
2 ✓

Heat the oil in a heavy-based casserole dish and sear the meat on all sides until dark brown. Remove and set aside.

Tip: Don't move the meat constantly! Let it catch a little, this gives it flavour (Maillard reaction).
3 ✓

In the remaining fat, sauté the onion and garlic. Add the spices and harissa, frying for 1 minute.

Tip: Spices release their true aroma when dissolved in fat.
4 ✓

Pour in the stock and tomatoes, bring to the boil, and scrape up the browned bits from the bottom of the pan.

Tip: This 'deglazing' is the most important step for a deep-flavoured sauce.
5 ✓

Return the meat (the bones should stick out of the liquid if possible). Cover and place in the oven for 2.5-3 hours.

Tip: The low temperature ensures the meat doesn't dry out but softens slowly.
6 ✓

Halfway through cooking, turn the meat. It is ready when the meat almost falls off the bone.

Tip: If the sauce is too runny, remove the meat at the end and reduce the liquid on the hob.

Recipe FAQ

I don't have lamb shanks, what should I use?
Beef shin is also perfect for this slow-cooking technique.
The sauce remained too runny at the end.
Remove the meat and boil the sauce on the hob over a high heat for 10 minutes until it thickens (reduction).

Ingredients

  • 4 units Lamb shanks (bone-in)
  • 2 tbsp Harissa paste
  • 30 ml Olive oil
  • 3 cloves Garlic
  • 2 units Onions
  • 400 g Tinned chopped tomatoes
  • 500 ml Stock (beef or lamb)
  • 1 tsp Ground cumin
  • 1 stick Cinnamon
  • 1 tsp Ground coriander
  • 1 tsp Salt
  • 1 bunch Fresh coriander (to serve)