Moroccan Lamb Shanks
Slow Cooked Lamb Recipe
4 - 5
Beef + Lamb New Zealand
Lamb shanks are a beloved Kiwi classic, and it’s not hard to see why. Although the shank is one of the least tender parts of the lamb (meaning it has excellent flavour), when it’s slow cooked, it falls off the bone. I’ve put a Moroccan twist on this recipe – the lovely hum of all those delicious aromatic spices will warm you up on even the chilliest of evenings.
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National Lamb Day,
4 Quality Mark lamb shanks
Browning creates the great depth of flavour you get once lamb shanks are cooked.
2, chopped onions
5, crushed garlic cloves
1 tbsp, finely grated fresh ginger
1 tbsp ground coriander
1 tbsp ground turmeric
1 tbsp ground cumin
1 tsp white pepper
Add a pinch of chilli or cayenne pepper if you like a little heat.
1 tsp mixed spice
2 cups, Campbell’s Real Stock beef stock
½ cup tomato paste
400g can chopped tomatoes in juice
¾ cup yoghurt
1, finely chopped or grated carrot
of 1 lemon lemon zest
1 cup apricot
1 1/2 cups couscous
1 1/2 cups, flaked blanched almonds
½ cup, fresh, roughly chopped fresh coriander
You can also use parsley.
To Slow Cook Lamb
To Make Couscous
Preheat oven to 140°C conventional bake.
Bring lamb out of the fridge an hour before cooking.
Cut through the tendon that connects the meat to the bone at the bottom of the shank – this will allow the meat to bunch up nicely.
Brush the shanks with oil and season.
Heat a little oil in a large frying pan over a high heat.
Sear the shanks, two at a time, to brown all over. Set aside in a large casserole dish with a lid.
Reduce the heat to medium, add a little more oil to the pan along with the onion and cook, stirring for 5 minutes to soften.
dd the garlic, ginger, spices and pepper and cook for another 2 minutes.
Continue stirring so the spices don’t stick and burn.
Turn up the heat, add the stock and tomato paste, bring to a rapid simmer and scrape up any bits of caramelised meat stuck to the bottom.
Add the tomatoes, yoghurt, carrot, lemon zest and stir.
Pour over the shanks, cover and cook in the oven for 31/2 – 4 hours. Add the apricots with 1 hour to go.
Remove from the oven and gently remove the shanks from the sauce (careful as they will be very delicate) and set aside covered in foil.
If the sauce needs thickening, transfer to a saucepan, add 1/4 cup water mixed with 2 teaspoons cornflour and simmer for 5-10 minutes until thickened.
Nutrition Information per Serving (560g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)