Madeleine does it again!! This meaty dish is so full of fresh flavour. It’s so easy to make, you can prepare it ahead and get on with your life while it cooks and the delicious meat just falls off the bone.
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 260 minutes |
| Servings |
|
Ingredients
- 2 tbsp coconut oil or butter
- 2 tsp paprika
- 1 white onion finely sliced
- pinch of salt
- 1 red chilli finely sliced
- 1 x 400g can chickpeas drained and rinsed
- 1 x 400g can tomatoes
- 3 tbsp tomato puree
- 2 sprigs thyme
- 2 lamb shanks
- fresh coriander and natural yoghurt to serve
Ingredients
|
Rate this recipe!
|
Instructions
- Set your slow cooker to low or preheat the oven to 130oC.
- In a large pot, over a medium to high heat, heat 1 tbsp coconut oil or butter for 1 minute with the paprika.
- Add the onion and a pinch of salt and sauté for 5 minutes.
- Add the chilli and cook for a further minute.
- Throw in the drained chickpeas and cook, stirring for another minute.
- Add the tomatoes, tomato purée and thyme and let everything cook for 5 minutes more.
- In a large frying pan, heat the remaining coconut oil or butter and brown the lamb shanks all over for 1 minute before adding them to the tomato and chickpea mixture.
- Put everything in the slow cooker or oven and cook for around 4 hours.
- Serve with fresh coriander and dollops of yoghurt.
Share this Recipe
I love a lamb shank
