Braised lamb shanks with tzatziki and tomato salad

Served with grilled pita bread, this beautiful slow-cooked lamb stew is just what you need on a cold day.

  • 3 hrs 20 mins cooking
  • Serves 6
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Braised lamb shanks with tzatziki and tomato salad
  • 1/3 cup (80ml) light olive oil
  • 6 french-trimmed lamb shanks (1.2kg)
  • 1 large brown onion (200g), chopped finely
  • 1 large carrot (180g), chopped coarsely
  • 1 stick celery (150g), trimmed, chopped finely
  • 4 clove garlic, chopped finely
  • 2 cup (500ml) chicken stock
  • 1 cup (250ml) dry white wine
  • 2 tablespoon tomato paste
  • 1/2 cup (100g) pearl barley
  • 1/2 cup (100g) dried brown lentils
  • 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed
  • 4 sprigs fresh thyme
  • 1 cup (250ml) water
  • 4 medium roma tomatoes (300g), chopped coarsely
  • 1 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • pita bread, to serve
  • 1 lebanese cucumber (130g), peeled, seeded, grated finely
  • 1 cup (280g) yoghurt
  • 1 tablespoon lemon juice
  • 2 clove garlic, crushed
  • 2 tablespoon finely chopped fresh mint


Braised lamb shanks with tzatziki and tomato salad
  • 1
    Preheat oven to 120°C/250°F.
  • 2
    Heat light olive oil in a 6-litre (24-cup) flameproof baking dish; cook lamb, in batches, until browned all over. Remove from dish.
  • 3
    Add onion, carrot and celery to same dish; cook, covered, over low heat, stirring occasionally, until soft. Add garlic, stock, wine, paste, barley, lentils, chickpeas and thyme; bring to the boil. Return lamb to dish, cover; cook, in oven, for 2 hours. Stir in the water; roast, covered, for 1 hour or until lamb is almost falling off the bone. Season to taste.
  • 4
    Meanwhile, combine tomato, juice, extra virgin olive oil and half the parsley in a small bowl; season to taste.
  • 5
    To make tzatziki, squeeze excess liquid from cucumber; combine cucumber with remaining ingredients in a small bowl. Season to taste.
  • 6
    Serve lamb topped with tomato salad and tzatziki; sprinkle with remaining parsley. Serve with warmed or grilled pita bread.


To freeze: complete recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

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