Slow-Roast Lamb Shank


  • 2 tablespoons coconut oil or butter.
  • 2 teaspoons paprika.
  • white onion, finely sliced.
  • pinch of sea salt.
  • red chilli, finely sliced.
  • 1 x 400g can chickpeas, drained.
  • 200 g diced tomatoes.
  • 1 tablespoon tomato purée.
  • sprigs thyme.
  • lamb shanks.
  • fresh coriander and natural yoghurt, to serve.


1. Set your slow cooker to low, or preheat the oven to 130°C/250°F/ Gas mark ½.

2. Heat 1 tablespoon coconut oil or butter in a large pot for 1 minute with the paprika, over a medium to high heat. Add the onion along with a pinch of salt, and sauté for 5 minutes. Add the chilli and cook for a further minute. Toss the drained chickpeas in and cook, stirring, for another minute. Add the tomatoes, tomato purée and thyme, and let everything cook for 5 minutes more.

3. In a large frying pan, heat the remaining tablespoon of coconut oil or butter for 1 minute over a high heat. Add the lamb shanks, and brown them all over for 1 minute, then throw them into the tomato and chickpea mixture.

4. If slow cooking – put everything in the slow cooker for 4 hours. If cooking in the oven – put the pot in the oven with the lid on for 4 hours. The meat should fall of the bone when it is ready. Serve with fresh coriander and dollops of yoghurt.