LAMB SHANKS WITH HARISSA
EQUIPMENT
● Heavy-bottomed casserole pot, must be
oven and hob-proof
● Blowtorch, barbecue or gas hob
INGREDIENTS
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
METHOD
Serves 4
Prep time: 30min
Cook time: 2 – 3hrs
Preheat oven to 160℃
- 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. - 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. - Turn the heat down and add in the
braising vegetables. Sweat these down over
a low heat until the onions are translucent. - 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. - Add the spice paste, cinnamon and lamb
shanks to the pot and coat the shanks in
the paste. Let cook out for 5 minutes. - 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
covered. - Let it boil for 5 minutes then transfer into
the oven for 2.5hrs. - Check after every 1hr, if meat looks dry,
add a little water. - Serve once meat is falling off the bone,
with flatbreads and babaganoush.