Jul 14 2026
Restaurants›Field's Steak & Oyster Bar›Harissa Bbq Lamb Shank Recipe

Harissa Bbq Lamb Shank Recipe

Inspired by Field's Steak & Oyster Bar
Time3h 20m
Serves4

with tzatziki & pistachio gremolada

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Ingredients

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For the Harissa BBQ Lamb Shank

For the Tzatziki

For the Pistachio Gremolada

Method

For the Harissa BBQ Lamb Shank

  1. 1

    Prepare the Lamb

    Preheat your oven to 160°C (320°F). In a large oven-proof pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper.

  2. 2

    Sear the Lamb

    Add the lamb shanks to the pot and sear them on all sides until browned (about 4-5 minutes per side). Remove the lamb and set aside.

  3. 3

    Sauté Aromatics

    In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent (about 3-4 minutes).

  4. 4

    Add Harissa and Broth

    Stir in the harissa paste and cumin powder, then add the broth. Bring the mixture to a simmer.

  5. 5

    Braised Cooking

    Return the lamb shanks to the pot, cover, and place in the oven. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

  6. 6

    Finish with Cilantro

    Once cooked, remove the pot from the oven and stir in the chopped cilantro before serving.

For the Tzatziki

  1. 7

    Prepare the Cucumber

    Grate the cucumber and place it in a clean kitchen towel. Squeeze out excess moisture.

  2. 8

    Combine Ingredients

    In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and black pepper. Mix well until smooth.

  3. 9

    Chill

    Cover the tzatziki and let it chill in the refrigerator for at least 30 minutes before serving.

For the Pistachio Gremolada

  1. 10

    Combine Gremolada Ingredients

    In a bowl, mix together the chopped pistachios, parsley, lemon zest, minced garlic, olive oil, and salt until well combined.

  2. 11

    Set Aside

    Set the gremolada aside to let the flavors meld while you finish preparing the lamb and tzatziki.

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