Middle Eastern Lamb Shanks

One of my most favourite meats, is lamb. It is something that I shared a taste for with my Dad. I remember when I was really little, we often would have roast leg of lamb for Sunday dinner (and other celebrations), and Dad and I would often enjoy eating the bones afterwards.


My Dad loved lamb so much that given a choice between lamb and a steak, he'd have chosen lamb... and I am proud to say that I would choose the same.

This first time I made leg of lamb, my husband, who had never tried lamb before, was not too impressed. This concerned me greatly; after all, lamb was a great part of my life and the thought of a lifetime sans lamb, was pretty daunting to me. So I had to get creative with how I was going to make the lamb and have my husband try each new recipe out.



Tonight I made a Middle Eastern-style lamb and it was a great hit with my husband. There was not a morsel left on his plate. So I decided that since it was such a great hit, and lamb (I have come to learn) is an acquired taste, this recipe will sure to please.


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4 lamb shanks

2 tsp sweet paprika
1/4 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp cinnamon powder
1/4 tsp ground cloves
1/2 tsp ground cardamon
1 tsp kosher salt
1/2 tsp ground ginger
1/4 tsp sumac
1 pinch saffron
1 TBSP orange blossom water

5 cloves garlic
2 medium onions, cubed
5 carrots, cut in thirds and then quartered
1 cup golden sultanas
2 TBSP olive oil
1/4 cup water
2 tsp chicken powder

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1. Rinse lamb shanks and set aside.
2. Mix together next 11 ingredients to create a dry rub.
3. Rub the spices into the lamb shanks, getting into crevices. Then place the shanks into a crock pot and sprinkle the remainder of the spices over top.
4. Crush and mince the garlic and add garlic, onions, carrots and sultanas around the lamb.
5. Add the oil letting a little drizzle over top of the lamb.
6. Heat the water to boiling and add the chicken powder and mix until powder disappears. Add the broth around the sides of the crockpot.
7. Cook on high heat for 5 hours or low for 8 hours.

Serve with flavoured rice and tomato beans.