Serves 4 


4 lamb shanks

2 tbsp harissa paste

4-5 tomatoes, chopped 

1 white onion, chopped 

1 Preserved lemon 

salt and pepper

2 tbsp olive oil

1-pint of chicken stock 

1 handful fresh mint 

50g feta cheese, crumbled 



Rub the harissa paste over the lamb shanks and leave to marinate for 30 minutes. 

Preheat a non-stick frying pan, season the lamb with a little salt and pepper before cooking the lamb until golden and crisp on all sides. 

Then place the lamb into a roasting tray. 

Add the chopped onion and tomatoes into the tray with the meat. 

Add the preserved lemon and chicken stock to help keep the lamb nice and moist during cooking. 

Cook the lamb for 2-3 hours at 160c until the meat is tender and falling off the bone. 

When cooked finish with freshly chopped mint and crumbled feta cheese. 


Products Used:

MasterClass Smart Space Seven-Piece Stacking Non-Stick Baking & Roasting Set

MasterClass Non-Stick Heavy Duty 28cm Fry pan

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler