Spiced lamb shanks with almonds and feta

Deliciously spiced lamb shanks with nutty almonds and smooth crumbled feta - sensational flavour combinations and the perfect dish for dinner on the colder winter nights!

  • 5 mins preparation
  • 3 hrs 55 mins cooking
  • Serves 4
  • Print


Spiced lamb shanks with almonds and feta
  • 1 tablespoon olive oil
  • 4 french-trimmed lamb shanks (800g)
  • 1 small brown onion (80g), chopped finely
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground white pepper
  • pinch of saffron threads
  • 400 gram canned chopped tomatoes
  • 1 1/2 cup (375ml) vegetable stock
  • 2 tablespoon dried currants
  • 180 gram persian feta, crumbled
  • 2 tablespoon finely chipped preserved lemon rind
  • 2 tablespoon roasted slivered almonds
  • 1/4 cup loosely packed fresh coriander leaves


Spiced lamb shanks with almonds and feta
  • 1
    Preheat oven to 150°C.
  • 2
    Heat oil in a large flameproof baking dish; cook lamb until browned all over. Remove from dish.
  • 3
    Cook onion in same dish; cook, stirring, until softened. Add spices; cook, stirring, until fragrant. Return lamb to dish with tomatoes, stock and currants; bring to the boil. Cover dish; cook, in oven, 2½ hours or until lamb is almost falling off the bone. Season to taste.
  • 4
    Skim and discard excess fat from surface of sauce. Serve lamb and sauce topped with feta, preserved lemon rind, almonds and coriander.


Persian feta is a soft, creamy cheese marinated in a blend of olive oil, garlic, herbs and spices. It is available from most delicatessens and major supermarkets. This recipe can be made a day ahead to the end of step 3. Cover, refrigerate until required. This recipe is not suitable to freeze.

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