Lunch/Dinner Moroccan Lamb Shanks
Serves : 4
Ingredients
- 4 lamb shanks
- sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 5cm piece ginger, peeled and roughly chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ras-el-hanout
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 x 400g tinned chopped tomatoes
- 75g dried apricots, roughly chopped
- 50g whole almonds
- 1 tbsp honey
- 450ml chicken stock
- 1 large bunch fresh coriander
Method
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Season the lamb shanks with the salt and black pepper. Heat a large sauté pan until hot, then add half the olive oil and colour the lamb shanks on all sides until browned.
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Remove and set aside on a plate, then add the onions and sweat for 5 minutes until just softened.
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Add the ginger, garlic and spices, salt and pepper and cook for another 2 minutes. Return the lamb shanks to the pan, then add the tinned tomatoes, apricots, almond and honey and bring to the boil.
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Add the chicken stock and stir well then return to the boil. Turn the heat down, cover and simmer for 2-3 hours until the meat is nearly falling off of the bone.
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Check the seasoning then stir in the chopped coriander and parsley and serve immediately with some steamed couscous or rice.
