Lamb Shank with Harissa and Pomegranate


Cold winter evenings call for comfort food. And lamb shank that have been slow-cooked for most of the day, served with a rich gravy, is a great way to feed the soul on a Saturday night at home. Paired with red wine and you have a great night in.

The spicy harissa is softened by the meaty shank, the sweet pomegranate and the fresh herbs. A delightful combination that transports you to far off lands. I love the addition of the olives, adding a fruity touch.

Using a slow-cooker or letting the dish cook in a low oven for a few hours softens the shank, essential for this cut of meat. Cook the meat well and it will fall off the bone – soft, rich and comforting.


I hope you try this dish and that you enjoy it as much as I did!


Lamb Shank with Harissa and Pomegranate

2tbsp Olive oil
5 garlic cloves
1 onion, sliced
4 lamb shanks
4tbsp harissa paste
125ml black pitted olives
500ml beef stock
375ml red wine
2 tin whole tomatoes
3tbsp each mint, parsley and coriander. Keep some aside to serve
125ml pomegranate seeds
Couscous or rice to serve

In a large pan, heat the olive oil and fry the onions and garlic until translucent.

Meanwhile, rub the lamb shank with the harissa paste. Add the lamb to the pan and brown on all sides.

If you are using an oven, preheat your oven, alternatively, turn your slow cooker on to low heat. In your oven proof dish or slow cooker dish, add the beef stock, red wine, tomatoes and olives. Add the onions, garlic and lamb shanks. Allow to simmer at a low heat for 4-5 hours.

During the last 20 minutes of your cooking time, add the fresh herbs and half the pomegranate seeds. Cook until the meat is soft and falls off the bone.

Remove from heat and add the remaining herbs and seeds.

Serve with couscous or rice.