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Slow Cooked Moroccan Lamb Shanks

Slow Cooked Moroccan Lamb Shanks

INGREDIENTS
1 tablespoon olive oil
4 frenched lamb shanks
1 large brown onion, chopped
1 red capsicum, seeded and diced
1 medium carrot, diced
1½ tablespoons Middle Eastern spice mix
3 cloves garlic, crushed
1 tablespoon finely grated ginger
½ cup dried pitted dates
1 tablespoon honey
4 long strips lemon peel
400g canned chopped tomatoes (‘Polpa’)
2 tablespoons tomato paste
1 cup beef stock
pearl couscous
steamed beans

METHOD
1 Preheat oven to 160ºC.
2 Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour off excess oil.
3 Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven. Cook for 2 hours.
4 Serve with pearl couscous and beans.

Tip
Moroccan lamb shanks can also be served with rice or mashed potato, if preferred.

The Carousel thanks Mutti for this recipe!

Written by TheCarousel

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