Nothing compares to the delicious taste of meat that has been roasting for hours! These slow-cooked lamb pizzas make an extra decadent dinner option.

SERVES 4 // COOKING TIME 2 hours 50 min

INGREDIENTS
For the lamb pizzas
Olive oil, to fry
2 × 300 g lamb shanks
1 L beef stock
400 g tin chopped tomatoes
¼ cup lemon juice
1 onion, diced
3 garlic cloves, crushed
1 tbsp cumin
2 tsp smoked paprika
1 tsp coriander
1 tsp cardamom
1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper
To serve
2 pizza bases
Handful mint
Double-cream yoghurt
50 g walnuts, chopped and toasted

METHOD
For the lamb pizzas
1. Preheat oven to 160°C.
2. Heat some oil in a pan and sear the lamb on both sides.
3. Place lamb with remaining ingredients in a large ovenproof pot. Add a little water if needed, so the meat is covered. Bring to a simmer and cook for 10 minutes.
4. Transfer the pot to the oven and cook for 2 hours, until the meat falls off the bone.
To Serve
5. Shred the lamb. Place meat and ½ cup cooking liquid on each pizza base. Bake for 10–12 minutes, until the base is crispy. Serve topped with mint, yoghurt and walnuts.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

Try something more traditional with this lamb curry recipe.

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