Spiced Moroccan lamb shanks

April 1, 2015 (Last Updated: January 11, 2019)
Print Recipe

Spiced Moroccan lamb shanks

Serves: 4
Cooking Time: 2 hrs 20 mins

Ingredients

  • 1,5kg lamb shanks
  • salt and freshly ground black
  • pepper, to taste
  • 15ml (1 tbsp) ground turmeric
  • 60g (½ cup) flour
  • 125ml (½ cup) olive oil
  • 15ml (1 tbsp) ground cinnamon
  • 10ml (2 tsp) ground cumin
  • 10ml (2 tsp) ground ginger
  • 10ml (2 tsp) cayenne pepper
  • 1 large red onion, thinly sliced
  • 2 large carrots, chopped
  • 2 garlic cloves, finely chopped
  • 500ml (2 cups) good quality red wine
  • 1 x 410g tin Italian peeled tomatoes,
  • finely chopped
  • 750ml (3 cups) chicken stock
  • 60ml (¼ cup) fresh coriander
  • rind of 1 lemon
  • caramelised baby carrots, to serve
  • herb-coated roast potatoes, to serve

Instructions

1

Rub the shanks well with the salt, pepper and turmeric. Put the flour in a shallow dish and coat the shanks well. Place in a colander to shake off excess flour.

2

Heat the oil in a large saucepan, add the shanks and cook until seared on all sides, about 15 minutes. Remove and set aside.

3

Add the spices to the same pan and cook, stirring, until fragrant, about 20 seconds. Add onion and carrots. Cook for 2 – 3 minutes. Add garlic and cook for a further minute.

4

Pour in the wine and stir to deglaze the pot. Cook until it has slightly reduced, at least 10 minutes.

5

Add the tomatoes and stock, and return the shanks to the pot together with the coriander and lemon rind. Bring to a boil, reduce heat to medium-low and simmer with the lid on until the shanks are tender and the meat starts to fall apart, about 2 hours.

6

Serve hot with caramelised baby carrots and herb-coated roast potatoes.

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April 1, 2015 (Last Updated: January 11, 2019) By
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