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Marinate Time
2 h
Prep Time
10 mins
Total Time
4 h
Serves
6

Ingredients

4
lamb shanks (4 lb./2 kg)
3/4 tsp
salt and pepper, divided
4 mL each
3 tbsp
olive oil, divided
45 mL
2
medium onions, diced
4
cloves garlic, sliced
2 tsp
ground cumin
10 mL
2 tsp
ground paprika
10 mL
1/2 tsp
ground cinnamon
2 mL
1 can
diced tomatoes
796 mL
1 cup
beef broth
250 mL
3/4 cup
pitted, halved green olives
175 mL
1/2 cup
chopped dried apricots
125 mL
2 tbsp
finely chopped fresh mint (optional)
30 mL

Method

Step 1
Preheat oven to 325ºF (160ºC). Season lamb shanks with 1/2 tsp (2 mL) each salt and pepper. Heat half the oil in Dutch oven or large oven-proof saucepan over medium heat. Brown lamb shanks in batches, about 20 min., transfer to platter.
Step 2
Heat remaining oil in same pan. Cook onions and garlic until lightly golden and tender, about 6 min. Stir in cumin, paprika, cinnamon, remaining salt and pepper; cook 2 min. until fragrant. Pour in tomatoes and broth; bring to a boil. Add lamb shanks, olives and apricots to pan.
Step 3
Bake, covered, stirring occasionally, 3 to 3 1/2 hr. until meat is very tender. Remove meat from bone and return to pot. Sprinkle with mint before serving. Serve with couscous and lemon wedges.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
540
Fat:
30 g
Saturated Fat:
10 g
Carbs:
19 g
Fibre:
4 g
Sugar:
11 g
Cholesterol:
160 mg
Protein:
51 g
Sodium:
830 mg