Simplicity at its best. Persian Advieh, lamb shanks, carrot, celery, onions, garlic, ginger and
tomatoes cooked slowly so that the meat falls off the bones.
3 tbsp EV olive oil, divided
2-4 lamb shanks
1 large carrot, sliced
2 sticks celery, sliced
2 onions, finely chopped
3 large cloves garlic, minced
1 tbsp ginger, grated
2 tbsp Spice Fusion Persian Advieh
1 x 410g can crushed tomatoes
1 cup water or stock
Zest of 1-2 lemons
Heat 2 tbsp oil in a large frying pan and sauté onion on low heat until translucent.
Add garlic and ginger and Persian Advieh and cook for a minute or so, stirring
constantly. Remove from pan and add to slow cooker.
Add remaining tablespoon of oil to frying pan and heat until very hot ,
then fry lamb shanks until browned on all sides.
Place on top of onion mixture in slow cooker.
Pour over tomatoes and water.
Cook on HIGH for about 6 hours, then on LOW for 2 hours or until the meat is falling off the bones.
Sprinkle over the chopped parsley and lemon zest, and serve with rice, mashed potato or couscous.