I have to say that 1 of the things that I love most about the cooler months is the comfort of casseroles and 1-pot meals, such as this lamb shank harira.  I find meals like this really nourish both  your body and soul!  This recipe is from Pete Evans’ book “One Pot Favourites” which is packed full of delicious, warming recipes using your stove, pressure cooker or slow cooker.

Personally, I love using my slow-cooker as I find it can really transform tougher cuts of meat into a juicy, tender meal.  It’s great that once you get it going you can leave it to do its thing without having to keep checking on it.  Put it on before you go to work in the morning and come home to the mouth-watering aromas of your dinner.

Ingredients: to serve 3

  • 3 lamb shanks
  • sea salt
  • 1 tbsp coconut oil (refined)
  • 1/2 large onion
  • 1 celery stalk
  • 3 garlic cloves
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1/2 tin (220g) chopped tomatoes
  • 350ml bone broth or veg stock
  • 150g sweet potato, diced
  • 150g kent pumpkin, diced
  • 150g zucchini, large dice
  • 200g silverbeet, stalks removed and leaves roughly chopped
  • small handful each of coriander, parsley and mint, all chopped


  • season the lamb shanks with salt and brown them in a pan with the heated oil, for about 6 minutes then remove from the pan
  • reduce the heat and saute the onion and celery for 4-5 minutes until soft
  • add the garlic and spices and saute for 1 -2 minutes then add the tomatoes for 3 – 4 minutes
  • transfer everything to your slow cooker and add the broth or stock
  • cook on low for about 8 hours until the meat is tender
  • add the remaining veggies and cook for a further 2 hours or until tender
  • prior to serving, check the seasoning and stir in the herbs

I have to be honest though, I did find 2 downsides of this recipe. Firstly, you need to do a bit of prep before you can transfer the meal to the slow-cooker, which isn’t ideal if you’re pressed for time.  However, you could always do the prep the night before or, do what I often do (but not in this instance) and that is just bung everything in together…usually works well for me! Secondly, I found that the quantity of veggies wasn’t enough AT ALL, so I did have to steam some extra plus some buckwheat before dishing up or alternatively feel free to increase the quantity of all the veggies above.

Even though it’s still very warm here in Queensland, this meal still ticked loads of boxes in our house on a dark evening and I’m sure it will be a regular during our Autumn and Winter months.