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Lamb Shanks with Beef Chunks 

Lamb Shanks with Beef Chunks

  • Servings: 4-6
  • Difficulty: medium
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This recipe has become one of our favorite dishes. It melts in your mouth. It needs a little patience, time, and Love! I marinated them with the spices I had at home, slow-cooked on the stove for a few hours, then served them with turmeric rice. Yum!

The beef chunks are optional, and it gives you more servings! If you omit the extra meat, this recipe will provide about 2+ servings, depending on the serving size! The longer the meat marinates, the better it will taste. If you marinate them overnight, don’t add the salt. Next day, take them out of the fridge about 30 minutes before cooking them, and add the salt. Otherwise, it will be too salty!


1/2 cup olive oil, divided into two

2 large lamb shanks, trimmed of excess fats

2 lbs beef or lamb stew cuts 

1 large onion, thinly sliced 

3 large potatoes, washed, peeled, and sliced 2-inch chunks 

6 garlic cloves, peeled + 1/2 cup cilantro, minced together

3 cups beef stock 

1 cup water

2 tbsp lime juice or juice of lime/lemon

1 24 oz jar of tomato sauce  (or marinara sauce) 

Browning Sauce 

2 tbsp ketchup

1/4 cup soy sauce (I used gluten-free that doesn’t have alcohol)

1 tbsp browning sauce

Spice mixture

1/4 cup olive oil 

1 to 1.5 tsp salt

1 tbsp ground black pepper 

2 tbsp chili powder

2 tbsp fresh ground cumin

1 tbsp basil

1 tbs smoked paprika 

1 tbsp taco seasoning 

1 tbsp onion powder 

1 tbsp garlic powder 

1 tbsp ginger powder 


Wash and dry the meat. Put the shanks and beef chunks in two large separate containers. 

Whisk 1/4 cup of olive oil and all the dry spices in a small bowl.

Whisk together the ketchup, soy sauce, and browning sauce in another small bowl.

Pierce both sides of lamb, shanks about 1/2 inch deep. Rub 2/3 of the mixture evenly over the lamb shanks. (Saving the rest for the cubes) Pour the remaining mixture on the meat cubes and mix them well. Cover both meat and refrigerate them for at least 2 hours (overnight is better)

Preheat a large saucepan on medium heat, add 1/4 cup of olive oil and the lamb shanks, and cook each side for at least 5 minutes or until golden brown.

Add the beef stock and let them cook for about 30 minutes. (Stirring and flipping the shanks occasionally)

Add the soy sauce mixture over the lamb, cover it, and let it cook for another 10 minutes or so.

Add the lime/lemon juice and the onions, stir, and cook them with the lid on until the onions are soft (about 5 minutes or so)

Add the tomato sauce and the beef chunks, stir, and flip the lamb shanks, and spread the beef evenly.

In the same bowl, the cubes were in, pour about a cup of water, get all that spice from it, pour it into the meat, put the lid on, lower the heat, and let them cook for at least an hour. Stirring the sauce and flipping the shanks over occasionally (we don’t want to burn them).

About halfway through cooking, add the cilantro and garlic mixture, stir it well, cover, and let it continue cooking.

After 1 hr, add the potatoes, stir, and continue cooking for another 30 minutes or so. 

Taste it and see if you need to add any spices, etc. (add water as needed)

Turn the heat off and let it rest with the lid on for about 30 minutes. 

Serve them with your choice of side.

I serve it with my “Baked Turmeric Basmati Rice”. You can find the recipe link below.

Baked Turmeric Basmati Rice

Serving it with mashed potatoes and veggies will also be delicious. 


Categories: dinner, entree, gluten free, Lamb Shank, main dishes

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