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
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.
Moroccan lamb shanks can also be served with rice or mashed potato, if preferred.
The Carousel thanks Mutti for this recipe!