Lamb Shanks


PREP TIME 20 minutes
COOK TIME 3-5 hours


4 lamb shanks
2 tbsp Pukara chilli olive oil
2 leeks, cut in quarters
2 cloves of garlic
1 onion, diced
1 can chickpeas, rinsed
⅓ cup olives
½ cup pitted dates
½ cup dried apricots
½ cup tomato paste
Juice of an orange
2 cups chicken stock
2 star anise


Step 1
Preheat oven to 160°C. In a pan over medium to high heat, add chilli oil and lamb shanks and brown lamb shanks on each side. Once the shank is nice and brown, remove from the pan and set aside.

Step 2
Add leeks to the pan, face down, and cook for 1-2 minutes. Remove and add garlic and onion, cook until translucent. Add shanks and leeks back into the pan along with the chickpeas, olives, dates, apricots, tomato paste, orange juice, chicken stock and star anise.

Step 3
Place pan in the oven and cook for 30 minutes, then reduce the oven to 120 degrees and continue to cook for 3 to 5 hours, depending on the tenderness of the shanks.