Lamb Shank Moroccan Salad


(Serves 2)
700g Nourish Slow Cooked Lamb Shanks - Seasoned (1 packet)
2 Tbsp Harissa (see recipe below)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp chili flakes
Salt & pepper

1 x bunch of baby carrots, leaves removed
1 x bunch of baby beetroot, leaves removed
1 x red onion, sliced into moons
6 x cloves of garlic, skin on
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp dried chili flakes
2 Tbsp olive oil
1 tsp honey
Salt & pepper
1 x bunch green leaves (e.g. rocket, baby spinach, watercress and beet leaves)

Pomegranate Dressing
1 Tbsp Pomegranate Molasses
Juice of a lemon
1/2 cup of olive oil
Salt & pepper

Harissa Recipe
(makes 2 cups)

3 x red peppers
1 x bulb garlic
10 x red chilli's
1 Tbsp, cumin, coriander and caraway seeds, toasted
1/2 cup olive oil
Salt & pepper


  1. Roast peppers whole at 200oC for 20 minutes or until skin blackens. Remove from oven and wrap in foil to sweat for 10 minutes. Unwrap and remove stalks, skins and seeds.
  2. Place in a whiz along with the other ingredients, except the oil and whiz to a rough paste. Slowly pour the oil in and pulse to combine.
  3. Place any leftover harissa in ice cube trays and freeze overnight, then remove the harissa cubes from the trays and store in a zip lock bag in the freezer.
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    Serves 2



  1. Combine lamb ingredients in a roasting pan and leave to marinate for 15 minutes (or in the fridge overnight).
  2. Combine salad ingredients, except leaves, in another roasting pan.
  3. Roast both lamb and salad for 20-30 minutes, or until vegetables are just cooked, turning the lamb and stirring vegetables after 15 minutes.
  4. Place dressing ingredients in a jar and shake to combine.
  5. Once cooked quickly remove hot lamb from the bones, shred into large pieces and toss through vegetables.
  6. Add leaves and serve immediately with Pomegranate Dressing.

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