Moroccan Lamb Shanks - Slow Cooked
4 Lamb shanks
Browning creates the great depth of flavour you get once lamb shanks are cooked.
2, chopped onions
5, crushed garlic cloves
1 tbsp, finely grated fresh ginger
1 tbsp ground coriander
1 tbsp ground turmeric
1 tbsp ground cumin
1 tsp white pepper
Add a pinch of chilli or cayenne pepper if you like a little heat.
1 tsp mixed spice
2 cups, Campbell’s Real Stock beef stock
½ cup tomato paste
400g can chopped tomatoes in juice
¾ cup yoghurt
1, finely chopped or grated carrot
1 grated lemon zest
1 cup apricot
1 1/2 cups couscous
1 1/2 cups, flaked blanched almonds
½ cup, fresh, roughly chopped fresh coriander
You can also use parsley.
To Slow Cook the Lamb
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.
8. Add the garlic, ginger, spices and pepper and cook for another 2 minutes.
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 31/2 – 4 hours. Add the apricots with 1 hour to go.
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.