Time: 25 minutes
Serves: 4


  • 1 tbsp olive oil

  • 4 lamb shanks

  • 1 brown onion, diced

  • 1 carrot, diced

  • 2 cloves garlic, finely chopped

  • 1 tsp ginger, finely chopped

  • ½ tsp cumin powder

  • ½ tsp coriander powder

  • ½ tsp turmeric

  • 1 bay leaf

  • 1 x 420g can of Heinz Big Red Tomato Soup

  • 1 cinnamon stick

  • 8 pitted dates

  • ½ tsp preserved lemon, chopped

  • 350ml vegetable stock

  • salt & pepper

  • To Serve

  • coriander

  • couscous

  • yoghurt


  • 1.

    Preheat oven to 180°c.

  • 2.

    Heat oil in an ovenproof pan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until browned. Remove and transfer to a plate.

  • 3.

    Add onion, carrot and garlic. Cook for 5 minutes or until soft. Add cumin, coriander, turmeric, dates, ginger, preserved lemon, the bay leaf and cinnamon stick. Cook for 1 minute or until fragrant.

  • 4.

    Pour in the Heinz Big Red Tomato Soup and stock, once warm, add the lamb and stir to coat. Cover with lid and transfer to the oven to cook for 1 ½ hours, turning shanks occasionally. Season with salt and pepper.

  • 5.

    Serve on a bed of couscous, topped with yoghurt and coriander.

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