Moroccan Lamb Shanks

 

Moroccan Lamb Shanks by Valli Little

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

Lamb Shanks x2 700g-1.3kg

$14.29 ea
$10.99
 

Onion Red Spanish Each

$1.75 ea
$6.99
 

Fresh Herb Ginger min 150g

$4.50 ea
$29.99
 

Garlic Head Each

$2.00 ea
$19.99
 

Chilli Long Hot Red min 200g

$4.00 ea
$20.00
 

Capriccio Diced Tomatoes 400g

$1.69 ea
 

Campbells Real Stock Beef 1L

$2.99 ea
 

Lemon Premium Each

$1.22 ea
$6.99
 

Kikkoman Soy Sauce 150ml

$3.99 ea
 

Bonville Pure Honey 500g

$5.99 ea
 

Sweet Potato Kumera Each

$2.00 ea
$3.99
 
 

Fresh Herbs Coriander Bunch

$0.99 ea
 

Sweet Potato Kumera Organic min 800g

$7.99 ea
$9.99
 

Ginger Organic min 150g

$3.75 ea
$24.99
 

Fresh Herb Ginger Organic min 150g

$5.99 ea
 

Chef's Choice Organic Diced Tomatoes 400g

$2.49 ea
 
 

Taro Root Each

$9.74 ea
$14.99
 

Spice and Co Cinnamon Cassia Quills 30g

$3.69 ea
 

Pear Packham Value Bucket

$1.68 ea
 

Cirio Peeled Tomatoes 400g

$2.29 ea
 

Butcher Lamb Shanks Victorian Free Range 800g-1.3kg

$15.59 ea
$11.99