This gutsy recipe demonstrates how to cook with spices.


  • 4 lamb shanks

  • Olive oil, for frying

  • 2 carrots, peeled and sliced

  • 1 onion, peeled and thickly sliced

  • 2 bay leaves

  • 1 x 750ml bottle red wine

  • 500ml chicken stock

  • Small handful of mint leaves, to garnish

  • For the Marinade

  • 1–2 green chillies, deseeded and sliced, to taste

  • 1–2 red chillies, deseeded and sliced, to taste

  • 2 tsp smoked paprika

  • 2 tsp dried oregano

  • 1 tsp cumin seeds

  • 2 cinnamon sticks, snapped in half

  • 3 garlic cloves, peeled, roughly chopped and crushed

  • Olive oil

  • Sea salt and freshly ground black pepper


  • 1.

    First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.

  • 2.

    Preheat the oven to 160°C/Gas 3.

  • 3.

    Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade.

  • 4.

    Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.)

  • 5.

    Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 357kj
  • Fat Total 28g
  • Saturated Fat 7g
  • Protein 14g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 375mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves 4

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Posted by Report
Fantastic recipe for sunday lunch. But make extra, because everyone will go back for seconds and thirds. I am not kidding!! For first time cooks, do not be daunted, go for it and I promise you will be over the moon with the results. But there is one warning, the tannin is likely to stain the base of your heavy cookware, so if you are finicky about keeping your favourite pot spotless go out and buy yourself a new one. Personally, the stain puts a smile on my face and reminds me to do this recipe again!