● Heavy-bottomed casserole pot, must be
oven and hob-proof
● Blowtorch, barbecue or gas hob

For the braise
4 lamb shanks
2 red onions, diced
2 large carrots, diced
1 bulb garlic, split in half through the core
3 sticks celery, diced
400ml red wine
600ml chicken stock
For the spice paste
4 red long sweet peppers
½ tbsp ground cumin
1 tbsp ground coriander
½ tsp turmeric
2 ½ tbsp smoked paprika
4 tbsp tomato paste
4 cloves garlic, peeled and crushed
1” cinnamon stick

Serves 4
Prep time: 30min
Cook time: 2 – 3hrs
Preheat oven to 160℃

  1. Char peppers over an open flame, once
    blackened on the outside and soft, transfer
    to a bowl and cover with cling film for 30
    minutes. This makes it easier to peel the
    blackened skin away.
  2. While the peppers sweat, seal the lamb
    shanks over a high heat on the hob and in
    the same pot they will be braised in. Once
    the shanks are golden all over, set them to
    the side.
  3. Turn the heat down and add in the
    braising vegetables. Sweat these down over
    a low heat until the onions are translucent.
  4. Peel the peppers and place them into a
    blender along with the other spice paste
    ingredients except the cinnamon stick.
    Blend until smooth, add a neutral cooking
    oil if the paste looks too dry.
  5. Add the spice paste, cinnamon and lamb
    shanks to the pot and coat the shanks in
    the paste. Let cook out for 5 minutes.
  6. Increase heat on hob to high. Add the
    wine and chicken stock. Top up with a
    little water if shanks are not at least ¾
  7. Let it boil for 5 minutes then transfer into
    the oven for 2.5hrs.
  8. Check after every 1hr, if meat looks dry,
    add a little water.
  9. Serve once meat is falling off the bone,
    with flatbreads and babaganoush.