Ingredients

  • 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
  • ½ tsp saffron, soaked in 1 tbsp hot water
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • 150ml chicken stock
  • 2 tbsp pomegranate molasses
  • 1 tbsp chopped fresh parsley
  • 100g pomegranate seeds

Method

  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 another 2 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. Scatter over the pomegranate seeds to serve.

Nutritional Details

Each serving provides
  • Energy 3136kj 749kcal 37%
  • Fat 43.0g 61%
  • Saturates 18.0g 90%
  • Sugars 19.0g 21%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 816kj/195kcal

Each serving provides

25.1g carbohydrate 5.0g fibre 63.5g protein

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