Mum's Turmeric and Paprika Lamb Shanks

I absolutely love staying with my parents, not only because I get to spend time with them….but also because I get a relied from parenting (!!) and cooking. I am SO lucky because my parents do actually eat the same way that we do, so I never have to worry about what is for dinner, or what Dylan would be fed. I don’t take this for granted as I know how tough some families have it when dealing with other family members and what is given to their kids, let alone the comments and concerns that are voiced as well. So for those who a going through that, at least they will see the outcomes of healing for you, which makes it easier to show that you are on the right track. Often family members will start asking you what you are doing and why you are looking so good, which is very rewarding! This lamb shank recipe is a regular one at Mum’s, and it is so tasty and nourishing!


  • 6 shanks

  • 1 tablespoon turmeric powder

  • 1 tablespoon sweet paprika powder

  • 2 and 1 tablespoons butter

  • 1 onion, diced

  • 4 cloves garlic, crushed

  • 2 tsp salt

  • 1/3 cup tomato paste

  • 200ml stock (beef, lamb or chicken)

  • 1/2 cup coconut aminos

  • 1/4 cup ACV

  • Pepper to taste


  1. Heat 2 tablespoons of butter in a pan, braise the lamb shanks and cover with the turmeric and paprika. Add more butter if needed. Once shanks are browned on the outside, move to pot or slow cooker, do not clean pan.

  2. Add another tablespoon of butter to the same pan, then add onion and sauté until it begins to soften, then add garlic and salt. Sauté for a further few minutes.

  3. Add tomato paste, stock, coconut aminos, ACV and pepper. Stir and bring to a simmer, then pour over the lamb shanks.

  4. Cook for desired length of time on stove or slow cooker (I prefer 4-6 hours in a pot on the stove, others prefer all day in the slow cooker!)

  5. Lovely served with greens and cauliflower mash!