Mid-Eastern Lamb Shanks

Lamb Shanks
Slow cooked falling-off-the-bone lamb shanks are made even more delectable with the use of heady middle eastern spices and a touch of sweetness.



Prep Time: 30 minutes

Cooking Time: 2 1/2 - 3 hours slow cooking


  • 4 large lamb shanks
  • 1/4 cup seasoned plain flour
  • sea salt and pepper, to taste
  • 1/3 cup olive oil
  • 2 red onions, peeled and cut into wedges
  • 4 cloves garlic, peeled and smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 6 cardamom pods, split
  • 3 carrots, peeled and chopped
  • 3 stalks celery and leaves, chopped
  • 500g pumpkin, peeled and chopped
  • 1 litre beef stock
  • 3 ripe tomatoes, chopped
  • 1/2 cup pitted prunes or halved dates
  • 1 cinnamon stick
  • 2 bay leaves
  • orange rind strips, chopped pistachios and coriander, for garnish
  • cooked pearl couscous, for serving


  • Place flour in a plastic bag. Add lamb shanks and toss to coat. Remove shanks and keep the flour
  • Heat half the oil in a very large heavy based casserole pot, brown shanks on all sides and remove. Wipe out the pot with absorbent paper.
  • Heat remaining oil and sauté onions and garlic in pot until softened, then sauté spices until aromatic. Stir in vegetables and sauté for 2 minutes. Add flour and cook, stirring for 1 minute. Add stock, tomatoes, prunes, cinnamon stick and bay leaf, and bring to the boil. Return lamb shanks to the pot.
  • Place a cartouche (piece of baking paper cut to fit the shape of the pot) directly on top of the shanks.
  • Cover and bake at 170°C for 2 hours. Remove lid and bake for a further 30 minutes until meat is tender and falling off the bone. If liquid needs further reduction, bring to boil on the stovetop until desired consistency. Serve with couscous and sprinkle with orange rind strips, pistachio nuts and coriander prior to serving.
  • Serve with couscous and sprinkle with orange rind strips, pistachio nuts and coriander prior to serving.


  • For more classic flavoured lamb shanks, substitute cumin, coriander and cardamom for fresh thyme or rosemary. Omit cinnamon and substitute prunes with olives, and pumpkin with potato.
  • STYLING Position lamb shank on a bed of couscous before napping over sauce and garnishing with thin strips of orange ring, chopped pistachios and coriander leaves.
  • DRINK Tempranillo
Dylan Colaci
Dylan Colaci
08:34 23 May 24
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Mia Hara
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07:35 23 May 24
A group of six of us attended Naomi‘s in person cooking class. We had the opportunity to choose the menu and theme prior to the experience. Each of us were involved the whole time. Throughout the session we had a chance to learn tips and tricks in the kitchen and she made us feel comfortable to ask questions. Naomi was professional, insightful and so much fun to learn from! Will definitely be booking in again!! THANKYOU Naomi!
Melissa Matheson
Melissa Matheson
20:44 14 Sep 22
We organised a virtual cook-a-long for our team with Naomi which was absolutely fantastic. Everyone thoroughly enjoyed the session, Naomi is very engaging and has an absolute zest for inspiring others to find their finesse is the kitchen.
Cate Tibbertsma
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14:07 10 Sep 21
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02:23 06 Sep 21
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04:44 17 Aug 21
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Andrea Wood
Andrea Wood
00:04 12 Aug 21
Hats off to Naomi, she has absolutely mastered the presentation of her easy and delicious recipes in her classes on zoom.This was our first zoom class and we were really impressed. Naomi gave an immersive experience, enthusiastically sharing her knowledge and tips along the way and at the end of the class, we had a finished impressive meal, ready to sit down and enjoy.Naomi’s classes are a fab way to prepare your evening meal in a social environment and all while increasing your confidence and prowess in the kitchen. Now that’s an absolute win in our book.Thank you Naomi. You’ll be seeing us again in your Zoom kitchen. :)
River P
River P
11:45 27 Oct 20
Who would have thought Thursday nights would become a highlight of the week! These cooking classes are great fun and set an easy pace. You start at 6pm, relax with a wine with a great group while things bubble away, and you'll have a fab dinner on the table by 7pm - and it really will look amazing as Naomi also shows how to present things beautifully. I thought I'd have to do a lot of prep before the classes as I'm a slow cook, but it's not the case. You really do cook along easily in the hour and can ask for tips and questions all along the way. I've loved learning everything from restaurant style duck to Persian rice pilaf. I also highly recommend the leisurely Sunday slow cooks - you'll have a beautiful Sunday lunch and pro tips for leftovers. Think slow roast Greek lamb, then souvlaki with the leftovers and you know you'll be happy!
Luke Todd
Luke Todd
02:28 26 Oct 20
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Sharon Tein
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02:51 11 Sep 20
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Loredana De Simone-Rybka
Loredana De Simone-Rybka
08:53 20 Jul 20
Highly recommend doing Naomi’s online cook along, it was such a great experience. Loved learning new recipes and learning new cooking tips along the way. Enjoyed making a few meals together with a great group of people and the food was absolutely delicious. Look forward to doing more classes. Thank you for creating this wonderful experience bringing foodies together sharing knowledge in cooking good simple, wholesome and delicious food. It was so much fun.
Aliki Zouliou
Aliki Zouliou
10:13 26 Jun 20
Cooking can sometimes be a chore for me but Naomi's cook-along classes have been so much fun! With her guidance I was able to whip up delightful meals that I normally wouldn’t have attempted, ready right in time for dinner – AND enjoyed by all the family!I found it was easy to multi-task when listening to voice instructions during the classes and being able to glance over at the screen at any time allowed me to visually check that I was on track. It was also reassuring having Naomi there ‘live’ in my kitchen to answer any questions along the way.Looking forward to the next Thursday night cook-along!!!
Patricia Colaci
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08:35 26 Jun 20
Thanks Naomi for another great, fun Cook-Along session last night. We always look forward to our Thursday night Foodcentric Cook-Alongs. The Moroccan Lamb Tagine was absolutely scrumptious and even had leftovers for today 😋 Looking forward to next week session - Surprise Mozzarella Meatballs & Brie & Garlic Bread. 😊
Julie Hughes
Julie Hughes
00:00 24 Jun 20
Best $20 ever invested in myself. This was my first on line zoom class, I was not sure what to expect. I found myself completely immersed in the experience. Fantastic collegiate experience, lovely to meet others over zoom and such fun!. Really helpful to be cooking with an expert. I learnt simple ways of tweaking dishes, so helpful! The class was structured and very easy to follow and to be honest it made cooking this family meal effortless. I was sad when the hour was up but very proud of what I created. I am a convert now! Naomi was very generous and thoughtful in the way she provided a shopping list before hand and the menu. Perfect for people who love to cook, want to learn more skills. For those who can't get out this online format provides some great social engagement and something to look forward to. Just do it!
Ursula Czubala
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23:36 23 Jun 20
Cooking classes with Naomi are fun, relaxed and educational! My favourite part of these classes, is I'm cooking from my own kitchen (don't go anywhere!), and I get to eat dinner with my family straight after the 1 hour session is done at 7pm. They're affordable and something to look forward to each week. Thanks Naomi!
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