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 - Hindshank Twin Pack (1.1kg-1.4kg)

$15.39 ea
$10.99

Lamb Shanks Victorian Free Range (min 250g ea)

$6.50 ea
$13.99

Onions Spanish (each)

$0.73 ea
$4.49

Ginger (min 100g piece)

$3.93 ea
$39.29

Garlic (head)

$0.14 ea
$3.49

Chillies Hot Long Red (min 110g)

$3.30 ea
$29.99

Spice & Co (50g) Moroccan Spice Mix

$2.89 ea

Capriccio - Diced Tomatoes Tinned (400g)

$1.29 ea

Campbells - Stock Beef (1L)

$3.99 ea

Lemons (each)

$1.19 ea
$6.99

Kikkoman Soy Sauce 150ml

$3.59 ea

Bonville Honey 500g

$7.99 ea

Spice & Co (40g) Cinnamon Cassia Quills

$2.89 ea

Sweet Potatoes Kumera (min 1kg pack)

$6.99 ea
$6.99

Coriander (bunch)

$2.99 ea

Lamb - Boneless Flat Shoulder (2kg-2.5kg)

$37.48 ea
$14.99

Garlic Organic (head)

$1.48 ea
$16.49

Lemons Organic (each)

$1.33 ea
$7.99