Simon Gault's lamb shanks with freekeh
Okay, so you’re thinking, “here we go with another lamb shank recipe”. I dare you to try this combo. I’ve spiced up the shanks with some delicious harissa paste that you’ll find in the supermarket and am serving them with a smashed pea freekeh rather than mash - I think I’ve told you this before but I’ll tell you again, freekeh is four times healthier than brown rice, just saying. It’s easy as anything to prepare and ticks all the boxes.