Orange in a Pear Tree Spiced Lamb & Redcurrant

Rating: Medium


  • Harissa Paste x 2 tablespoons 
  • Lamb Shanks x 2 
  • Stock x 50ml 
  • Salt & pepper 
  • Olive Oil 
  • Orange & Pear Tree Chutney x 2 tablespoons 


    Place the lamb shanks in a cast iron pan, that is also suitable for the oven, on a high heat. Spend a good 10 mins browning the lamb all over. Preheat the oven to 180C. To the pan add redcurrants, stock and harissa paste.


    Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 45 mins. Add Orange in a Pear Tree Chutney and then cook for a further 15mins until lamb is tender.

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston