Moroccan lamb shanks
Shanks with Moroccan spices
4 - 5
Serves
20 mins
Prep Time
4 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
Lamb
4 Quality Mark lamb shanks
i
2 onions
chopped
5 garlic cloves
crushed
3 tsp fresh ginger
grated
1 Tbsp ground coriander
1 Tbsp ground turmeric
1 Tbsp ground cumin
1 tsp white pepper
i
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 grated
grated zest of 1 lemon
1 cup dried apricots
Couscous
1 ½ cups couscous (cooked)
1 cup flaked blanched almonds
toasted
½ cup fresh coriander leaves
i
roughly chopped
Method
To Slow Cook Lamb
To Make Couscous
1
Preheat oven to 140°C conventional bake.
2
Bring lamb out of the fridge an hour before cooking.
3
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.
4
Brush the shanks with oil and season.
5
Heat a little oil in a large frying pan over a high heat.
6
Sear the shanks, two at a time, to brown all over. Set aside in a large casserole dish with a lid.
7
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.
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8
Add the garlic, ginger, spices and pepper and cook for another 2 minutes.
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9
Continue stirring so the spices don’t stick and burn.
10
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.
11
Add the tomatoes, yoghurt, carrot, lemon zest and stir.
12
Pour over the shanks, cover and cook in the oven for 2 ½ - 3 hours. Add the apricots half way through cooking.
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13
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.
14
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.
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Nutrition Information per Serving (560g)
This protein-rich dish contributes to bone and muscle health.
Energy
3347kJ (799 kcal)
Protein
59.1g
Total Fat
31.2g
Saturated Fat
13.3g
Carbs
46.9g
Dietary Fibre
g
Sodium
665mg
Iron
7.7mg
Zinc
12.7mg
Vitamin B12
8.3µg
