Lowlander Beer and Food Recipe

Simple but so comforting. These spicy slow-cooked lamb shanks are cooked in a generous amount of herbs and spices and thanks to the long, slow cooking, it yields flavourful fork-tender meat.

Slow-cooked IPA lamb shank

Main | serves 4p


For the tchermila marinade
1 tsp saffron
3 cloves of garlic, minced
1 tsp ground coriander seed (ketoembar)
1 tsp ground cumin
1 red pepper, seeds removed and chopped
1 onion, chopped
1 el harissa
1 tsp of spicy paprika powder
3 tbsp olive oil

For the lamb shanks (marinated for 2-8 hours)
4 lamb shanks of 450-500 gr each
salt & freshly ground pepper
2 tbsp sunflower oil
1 onion, chopped
1 cm fresh ginger root, finely chopped
1 tl. cinnamon powder
400 g canned tomatoes, chopped
1 1/2 dl of fresh orange juice
2 dl meat stock

For the spicy aubergines
2 large aubergines
3 tbsp olive oil
2 cloves of garlic, minced
1 tsp ground cumin

Serve with Lowlander IPA.

This is how you make it

  1. Mix all ingredients for the tchermila marinade in the food processor.
  2. Rub the lamb shanks with salt and then with the tchermila. Place the meat in a bowl and let it marinate at least 2 but preferably 8 hours.
  3. Preheat the oven to 150 degrees.
  4. Wipe the marinade from the shanks (set the marinade aside for later use).
  5. Halve the aubergines lengthwise and cut them in slices of +/- 2 cm thick.
  6. Mix the olive oil in a bowl with the garlic, cumin, and harissa. Mix in the aubergine slices.
  7. Heat 1 tbsp oil on a large frying pan over a high heat. Brown the lamb shanks in 5-8 minutes on both sides and take them out of the pan.
  8. In the same pan fry the onion for +/- 1 min in 1 tbsp oil.
  9. Add the ginger, cinnamon and tomatoes and fry briefly.
  10. Put the lamb shanks back in the pan and stirr with the spices and the tomatoes.
  11. Pour in the orange juice, stock and marinade. Season to taste with salt and pepper.
  12. Put it to the boil, place the pan in the oven and let the lamb simmer for about 2 hours.
  13. Stirr the meat regularly with the moisture from the pan.
  14. Fry the aubergine slices +/- 2 min on both sides in a frying pan.
  15. Add the slices of eggplant to the lamb shanks in the frying pan, put the lid back on the pan and leave in the oven for another 30 min.
  16. Serve with couscous & a glass of Lowlander IPA

Recipe by Gregory Scholten