Slow Cooked Lamb Shanks with Sweet Potato

May 20, 2016

Slow Cooked Lamb Shanks with Sweet Potato

It’s time to crack out the lamb shank recipes! I love this Slow Cooked Lamb Shanks with Sweet Potato creation. It is really simple to make and full of wholesome ingredients and fragrant spices to make your mouth water. The smells in the kitchen while its cooking are divine.

I make this recipe in my beautiful Le Creuset pot and cook the whole dish in the oven for about 2 and a half hours, until the meat is just falling off the bone. The sauce is rich and fragrant and is delicious served with polenta or mashed potato. You can serve it with anything that will help you soak up the tasty sauce.

This is a weekend dish for me. It takes about 2 hours and 45 minutes to prepare and it is so worth it. It’s a hands down winner with the whole family.

Slow Cooked Lamb Shanks with Sweet Potato

Serves 4 (very generous serves)


  • 2 teaspoons macadamia oil
  • 4 lamb shanks
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 2 whole cinnamon sticks
  • 1/4 cup of water
  • 2 brown onions, diced
  • 2 celery stalks, diced
  • 1 litre of home made stock (I use vegetable stock that I make in my Thermomix)
  • 800g of sweet potato, washed with the skin left on, cut into 3cm pieces
  • 1/4 cup of organic sultanas
  • 400g can of chickpeas, drained and washed


  1. Pre-heat your oven to 150 degrees Celsius.
  2. Heat the oil in a large casserole dish over medium heat. Add two of the lamb shanks and brown on each side. Transfer them to a plate. Repeat with the remaining two lamb shanks.
  3. Add the cumin, coriander, paprika, ginger and cinnamon to the casserole dish. Stir until fragrant – about 1 minute.
  4. Add the brown onion, celery and water to the casserole dish. Stir well to allow the water to degrease the casserole dish. Cook for 5 minutes until the onions and celery soften.
  5. Return the lamb shanks to the casserole dish and add the stock, sweet potato and sultanas. Bring to the boil.
  6. Transfer the casserole dish to the oven and cook for 2 hours with the lid on.
  7. Remove the casserole dish from the oven and add the chickpeas, stirring gently to mix through. Return the casserole dish to the oven to cook for a further 30 minutes with the lid off. The dish is ready when the meat is tender and falls off the bone. Remove the casserole dish from the oven.
  8. Serve with cooked polenta or mashed potatoes.

I use the Polenta recipe from the Thermomix Basic Cookbook. It is really easy to make and contains no dairy.

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