Slow Cooked Moroccan Lamb Shanks
Serves 4-5 | 20 mins prep | 4 hrs cook time
INGREDIENTS
4 lamb shanks
2 onions, chopped
5 garlic cloves, crushed
1 tbsp fresh ginger, finely grated
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 carrot, finely chopped or grated
Zest of 1 lemon, grated
1 cup dried apricots
Couscous
1½ cups couscous, cooked
1½ cups flaked blanched almonds, toasted
½ cup fresh coriander or parsley, roughly chopped
METHOD
Bring lamb out of the fridge an hour before cooking.
Preheat oven to 140°C.
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 3½–4 hours. Add the apricots with 1 hour to go.
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 ¼ cup water mixed with 2 teaspoons cornflour and simmer for 5-10 minutes until thickened.
Recipe & image thanks to recipes.co.nz
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