• 1 tbsp olive oil
  • 4 lamb shanks
  • 2 onions, finely sliced
  • 3 cloves of garlic, finely sliced
  • 2 tsp coriander
  • 1 tsp cardamon
  • 1 tsp chilli flakes
  • 1 cinnamon stick
  • 4 cloves
  • 0.5 tsp saffron strands, soaked in a tbsp of hot water
  • 1 bay leaf
  • 400 g tin chopped tomatoes
  • 150 ml chicken stock
  • 2 tbsp pomegranate molasses
  • 1 tbsp chopped fresh parsley
  • Seeds from 1 pomegranate
  • Couscous, to serve


  1. 1

    Heat the oil in a large pan over a moderate heat and brown the lamb shanks all over. Remove from the pan and set aside. 

  2. 2

    Add the onions to the pan and fry for 3-4 minutes until starting to soften. Add the garlic, coriander, cardamom, chilli flakes, cinnamon stick and cloves and continue to fry for a further couple of minutes. 

  3. 3

    Put the meat in the slow cooker and add the onion and spices. Add the saffron water, bay leaf, tomatoes, chicken stock and pomegranate molasses. Cover and cook on low for 7 hours. Stir through the fresh parsley and season with black pepper. 

  4. 4

    Serve the lamb on a bed of couscous (optional) and scatter over the pomegranate seeds. 

Nutritional Details

Each serving provides
  • Energy 3475kj 830kcal 42%
  • Fat 42.0g 60%
  • Saturates 17.3g 87%
  • Sugars 15.7g 17%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

45.9g carbohydrate 4.1g fibre 65.1g protein

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