Slow cooked five spice lamb

Slow cooked five spice lamb


10 people made this

About this recipe: Lamb shanks slowly cooked in spices with apricots and tomatoes. Serve with rice. This is one of our family favourites.

squidgey Hertfordshire, England, UK

Serves: 4 

  • 4 lamb shanks
  • 3 cloves garlic, crushed
  • 2 tablespoons ground black pepper
  • 2 tablespoons paprika
  • 2 tablespoons chilli flakes
  • 2 tablespoons oregano
  • 1 sweet potato, cut into cubes
  • 1 handful raisins (optional)
  • 1 large white onion, sliced
  • 1 teaspoon sea salt
  • 1 tablespoon rosemary
  • 1 handful dried apricots, sliced
  • 2 tomatoes, sliced
  • 2 lamb OXO® cubes
  • 600ml (1pt) boiling water

Prep:15min  ›  Cook:6hr  ›  Extra time:12hr marinating  ›  Ready in:18hr15min 

  1. Marinate the lamb shanks in 1 clove garlic, 1 tablespoon pepper, 1 tablespoon paprika, 1 tablespoon chilli flakes, 1 tablespoon oregano leaves, in a sealed tube in the fridge over night.
  2. Add the lamb to a slow cooker with all the remaining ingredients. Mix the OXO cubes with the boiling water, pour into the slow cooker, cover and leave to cook for 6 to 8 hours while you are at work.
  3. Uncover, then skim off the fat from the top of the sauce using a spoon. Remove bones from the lamb (which should be falling out by now). If sauce has become too watery, add gravy granules or thickener until its to the consistency you require, then serve.

Serving suggestion

Serve with turmeric coated rice, one of our favourites ;o)

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Reviews (3)


Used different ingredients. i used a boned half shoulder of lamb. i added an additional onion and sweet potato and added dried prunes instead of the mixed fruit.i used one punnet of cherry tomatos and 1 tin of chopped tomatos and increased the stock by half a pint.thickened sauce to serve. served with cous cous (hot and spicy).great hit with the family and plenty of sauce left to freeze. very easy but flavourful recipe.thanks xx - 21 Apr 2011


really enjoyed this .. took loubie's advice and used prunes and cooked for 12 hours much of it on low and it was very well received. - 24 Jul 2011


very simple to make with results that are worthy of an experienced chef - 21 Apr 2011

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