Eat Well




A baharat spice mix is one of my favourites to cook with. It’s a Middle Eastern spice mix made up of black pepper, cinnamon, cumin seeds, cloves, nutmeg, cardamom, allspice and paprika. You can buy this mix at most fruit and veg stores or online. Or you can make up your own blend from a recipe online.

Serves: 4

250mL red wine
250mL beef stock
250mL passata
2 tbsp tomato paste
2 tbsp honey
1 tsp sea salt
4 tsp baharat spice mix
4 lamb shanks
1 lemon, quartered
1 tsp tapioca flour, added to 2 tbsp water and mixed to avoid lumps
¼ cup dry-roasted pine nuts
¼ cup currants
½ cup fresh mint leaves Cooked basmati rice Steamed greens

Set slow cooker to high and add red wine, beef stock, passata, tomato paste, honey, sea salt and spice mix. Mix everything together until combined and add lamb shanks and lemon pieces. Make sure shanks are properly coated in sauce, put lid on and cook for 5 hours.

After 5 hours, remove shanks from slow cooker, cover to keep warm and set aside. Pour sauce into large saucepan and add tapioca mixture. Using whisk, beat mixture and simmer over low heat until sauce has thickened.

To serve, place lamb shanks on large serving platter, pour over sauce and top with pine nuts, currants and fresh mint leaves.

Serve with cooked basmati rice and steamed greens.

If you don’t have sharp kitchen scissors, ask your butcher to butterfly your chicken for you.



Slow cookers are a fantastic way to slow-roast a chicken until it’s soft, tender and falling off the bone. Make sure you keep the chicken bones so you can make some nourishing chicken broth with

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