Moroccan Lamb Shanks


Moroccan Lamb Shanks by Valli Little



  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.

From the book Love to Cook by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Moroccan Lamb Shanks

Onions Spanish (each)

Product of Australia

$0.57 ea

Ginger (min 100g piece)

Product of Qld (Aust)

$2.20 ea

Garlic (head)

$1.12 ea

Lemons (each)

Product of Australia

$0.81 ea

Sweet Potatoes Kumera (min 1kg pack)

Product of Australia

$5.69 ea

Coriander (bunch)

Product of Australia

$2.29 ea

Garlic Organic (head)

$1.48 ea

Sweet Potatoes Kumera Organic min 1kg

Product of Australia

$5.69 ea

Lemons Organic (each)

Product of QLD (Aust)

$1.33 ea