Lamb Shank Tacos


(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 chilli flakes
Salt & pepper


  1. Combine lamb ingredients in a roasting pan and leave to marinate for 15 minutes (or in the fridge overnight).
  2. Roast for 20-30 minutes, turning the lamb after 15 minutes. It will form a delicious crunchy crust when done!

Pea Smash
2 Tbsp olive oil
1 x onion, diced
2 x garlic cloves, peeled
4 cups frozen peas
1 x bag baby spinach
100g feta, crumbled
Juice of 1 lime


  1.  Heat oil in a large pot and sauté onions and garlic over a low heat until soft.
  2. Add peas and cover with a lid to steam over a low heat for a few minutes until bright green.
  3. Pour hot pea mix into a whiz, add spinach, feta and lime juice and pulse until it forms a rough puree.
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    Serves 2 - 4


Cucumber Salad
1 x cucumber, halved lengthways and sliced
1/2 cup coriander leaves
1/2 cup mint leaves
1 x green chili finely sliced
Juice of a lime
Salt & pepper


  1. Mix to combine and season to taste.

Pickled Red Onions
2 x red onions, halved and thinly sliced
1 x bay leaf
1 tsp peppercorns
1 tsp cumin
1 tsp coriander
1 cup cider vinegar
1 tsp salt
1 tsp sugar


  1. Toast spices in a warm fry pan until fragrant and add to the onions.
  2. Heat vinegar, salt and sugar in a pot and pour over the onion mix. Cool. Best made a few hours before needed and will keep for months in a jar in the fridge.


1 packet of Corn Tortilla (we prefer Tio Pablo brand)
Crème Fraiche
Lime wedges


  1. Cook tortillas according to packet instructions.
  2. Serve immediately with bowls of torn lamb, pea smash, cucumber salad, pickled onions, crème fraiche, lime wedges.

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