Braised Lamb Shanks w Cumin, Paprika & Sweet Carrots

The lovely thing about braised lamb dishes is they're so fast to prep. Let the oven do the heavy lifting. The easy-to-create flavours of this meal’ll blow your mind. 

Feeds 4 - Prep 20 mins - Cooking time 2.5 hours

- 4 lamb shanks
- 2 roughly chopped onions
- 2 thinly sliced garlic cloves
- 2 tblspns tomato paste
- 3 cups of any stock (I used beef)
- 1 tblspn paprika
- 1 tblspn cumin
- 1 tspn chili flakes
- 1 bunch of fresh thyme
- 1 tblspn of red wine vinegar (i like Maille)

- Carrots for 4
- Good drizzle of honey

In an oven proof roasting pot brown off your shanks with a splash of oil on med/high heat (season w salt/pepper). Remove once browned. Add a little more oil to your pot & sweat off your onions & garlic. Just as onions begin to brown add your tomato paste & good pinch of salt. Stir for another 2 mins on med heat. Add shanks back in, add all spices, thyme & stock. Cover with lid & slide into 325 degree oven for 2.5 hours.

Check after 2 hours, remove from oven when fork tender. Set aside shanks & strain roasting juices. Reduce roasting juices in pan until they thicken up, add vinegar, season with salt/pepper to taste.

Jack oven up to 425. Peel carrots, drizzle with olive oil, honey & salt/pepper. Roast until golden… around 20 mins.

Plate shanks with reduced pan juices, drizzle of olive oil, cracked pepper & sweet carrots. Crack your fav bottle of red. Enjoy.

Gorgeous rustic tableware from

Braised Lamb Shanks w Cumin, Paprika & Sweet Carrots by Chef Mike Ward