Chia Recipes


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Moroccan lamb shanks with chia

Prep time 
15 mins
Total Time 
4.5 hrs

Red meat is an excellent source of vitamin B12 but does not provide you with those essential Omega 3s. Accompanied with Chia, this is a hearty nutrition meal.


2kg lamb shanks
2 tbsp olive oil
300g eschallots, peeled and left whole
3 cloves garlic, roughly chopped
1½ tsp ground ginger
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground cloves
1 litre chicken stock
400g canned tomatoes chopped
2 tbsp tomato paste 3 tbsp Chia seeds
250g whole baby carrots
350g silver beet stalks, chopped
1 large cinnamon stick
Pinch of sea salt


Preheat the oven to 160C. Trim off any excess fat from the lamb shanks and set aside. Heat the olive oil in a large heavy based ovenproof casserole dish on top of the stove, and sauté the eschallots and garlic for 2–3 minutes. Add the ground spices and continue to cook on a low heat for a further 2 minutes. Brown the lamb shanks until they are browned on all sides. Arrange the shanks back in the pan with the remaining ingredients and lay a piece of baking paper over the surface of the casserole before covering the pan with its lid. Place in the oven to cook slowly for about 4½ hours or until the meat falls off the bone. For a delicious accompaniment serve with cauliflower, amaranth and Chia mash.