Moroccan lamb shanks
Shanks with Moroccan spices
Serves
4 - 5
Prep Time
20 mins
Cook Time
4 hrs
Lamb shanks are a beloved Kiwi classic, and it’s not hard to see why. Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow-cooked, it falls off the bone. We’ve put a Moroccan twist on this recipe – the lovely hum of all those delicious aromatic spices will warm you up on even the chilliest of evenings.
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ShareIngredients
4 Quality Mark lamb shanksi
2 onions
chopped5 garlic cloves
crushed3 tsp fresh ginger
grated1 Tbsp ground coriander
1 Tbsp ground turmeric
1 Tbsp ground cumin
1 tsp white pepperi
1 tsp mixed spice
2 cups, Campbell’s Real Stock beef stock
½ cup tomato paste
400g chopped tomatoes
¾ cup yoghurt
1 carrots
finely chopped or gratedgrated zest of 1 lemon
1 cup dried apricots
1 ½ cups couscous (cooked)
1 cup flaked blanched almonds
toasted½ cup fresh coriander leavesi
roughly chopped
Method
Preheat oven to 140°C conventional bake.
Bring lamb out of the fridge an hour before cooking.
Cut through the tendon that connects the meat to the bone at the bottom of the shank – this will allow the meat to bunch up nicely.
Brush the shanks with oil and season.
Heat a little oil in a large frying pan over a high heat.
Sear the shanks, two at a time, to brown all over. Set aside in a large casserole dish with a lid.
Reduce the heat to medium, add a little more oil to the pan along with the onion and cook, stirring for 5 minutes to soften.
Add the garlic, ginger, spices and pepper and cook for another 2 minutes.
Continue stirring so the spices don’t stick and burn.
Turn up the heat, add the stock and tomato paste, bring to a rapid simmer and scrape up any bits of caramelised meat stuck to the bottom.
Add the tomatoes, yoghurt, carrot, lemon zest and stir.
Pour over the shanks, cover and cook in the oven for 2 ½ - 3 hours. Add the apricots half way through cooking.
Remove from the oven and gently remove the shanks from the sauce (careful as they will be very delicate) and set aside covered in foil.
If the sauce needs thickening, transfer to a saucepan, add 1/4 cup water mixed with 2 teaspoons cornflour and simmer for 5-10 minutes until thickened.
Cook according to packet directions. Just before serving, stir through half the almonds and herbs.
Nutrition Information per Serving (560g)
This protein-rich dish contributes to bone and muscle health.
