• Spiced Moroccan lamb shanks

    Serves: 4
    Cooking Time: 2 hrs 20 mins

    Ingredients

    • 1,5kg lamb shanks
    • salt and freshly ground black
    • pepper, to taste
    • 15ml (1 tbsp) ground turmeric
    • 60g (½ cup) flour
    • 125ml (½ cup) olive oil
    • 15ml (1 tbsp) ground cinnamon
    • 10ml (2 tsp) ground cumin
    • 10ml (2 tsp) ground ginger
    • 10ml (2 tsp) cayenne pepper
    • 1 large red onion, thinly sliced
    • 2 large carrots, chopped
    • 2 garlic cloves, finely chopped
    • 500ml (2 cups) good quality red wine
    • 1 x 410g tin Italian peeled tomatoes,
    • finely chopped
    • 750ml (3 cups) chicken stock
    • 60ml (¼ cup) fresh coriander
    • rind of 1 lemon
    • caramelised baby carrots, to serve
    • herb-coated roast potatoes, to serve

    Instructions

    1

    Rub the shanks well with the salt, pepper and turmeric. Put the flour in a shallow dish and coat the shanks well. Place in a colander to shake off excess flour.

    2

    Heat the oil in a large saucepan, add the shanks and cook until seared on all sides, about 15 minutes. Remove and set aside.

    3

    Add the spices to the same pan and cook, stirring, until fragrant, about 20 seconds. Add onion and carrots. Cook for 2 – 3 minutes. Add garlic and cook for a further minute.

    4

    Pour in the wine and stir to deglaze the pot. Cook until it has slightly reduced, at least 10 minutes.

    5

    Add the tomatoes and stock, and return the shanks to the pot together with the coriander and lemon rind. Bring to a boil, reduce heat to medium-low and simmer with the lid on until the shanks are tender and the meat starts to fall apart, about 2 hours.

    6

    Serve hot with caramelised baby carrots and herb-coated roast potatoes.

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