Slow Cooked Moroccan Lamb Shanks
Per serving
I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.
Ingredients
4 serv.- lamb shanks↗4
- olive oil, divided use↗2 tablespoons
- onion, chopped finely↗1
- garlic cloves, crushed↗5
- cumin↗1 tablespoon
- ground coriander↗2 teaspoons
- cinnamon↗2 teaspoons
- cayenne pepper↗3⁄4 teaspoon
- grated fresh ginger1 teaspoon
- white wine↗1⁄2 cup
- water↗4 cups
- instant chicken bouillon granules↗4 teaspoons
- tomato paste↗1 tablespoon
- honey↗4 tablespoons
- hot mango chutney2 tablespoons
- dried apricots, chopped finely↗10
- tablespoons cornflour↗1 1⁄2
Step-by-step instructions
- 1
Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
- 2
Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
- 3
Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
- 4
Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
- 5
About 10 Min's before the end of cooking, add apricots, stir to combine.
- 6
Remove shanks and cover with foil to keep warm.
- 7
Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
- 8
I served ours over couscous and poured the sauce around the dish.
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