Moroccan Lamb Shanks

 

Moroccan Lamb Shanks by Valli Little

In these cold winter months there’s no better time for lamb shanks, which make a delicious and hearty family meal.

Ingredients

Method

  1. Preheat the oven to 180°C. Heat the oil in an ovenproof casserole over medium-high heat and cook the lamb, turning, for 5-6 minutes until browned all over. Remove from the casserole and set aside.
  2. Drain all but 1 tbs of fat from the casserole, then add the onion and cook for 4-5 minutes until softened. Add the ginger, garlic, chilli and ras el hanout, and cook for a further 1 minute or until fragrant.
  3. Return the lamb to the casserole with the tomato, stock, lemon juice, soy sauce, honey and cinnamon. Cover with a lid, then transfer to the oven and cook for 2 hours or until the lamb is tender.
  4. Add the kumera and chickpeas to the casserole, then return to the oven and cook, uncovered, for a further 30 minutes or until the kumera is tender and sauce is slightly reduced. 
  5. Divide lamb among serving bowls, discarding the cinnamon quill, and top with coriander to serve.

Serves 4.
Recipe by Valli Little.

Ingredients for Moroccan Lamb Shanks

Onions Spanish (each)

Product of SA (Aust)

$0.57 ea
$3.99

Ginger (min 100g piece)

Product of Qld (Aust)

$1.13 ea
$11.29

Garlic (head)

$0.90 ea
$16.49

Chillies Hot Long Red (min 110g)

Product of Australia

$2.20 ea
$19.99

Lemons (each)

Product of Australia

$1.14 ea
$6.99

Sweet Potatoes Kumera (min 1kg pack)

Product of Australia

$3.49 ea
$3.49

Coriander (bunch)

Product of Australia

$2.99 ea