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Moroccan lamb shanks
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Prep Time:
10 minutes
Cook Time:
125 minutes
Total Time:
135 minutes
Succulent Moroccan lamb shanks for a hearty family treat.
Ingredients:
  • 27.30 gm olive oil
  • 4 French-trimmed lamb shanks
  • 2 red onions, thinly sliced
  • 10.00 gm Middle Eastern spice mix
  • 425g can crushed tomatoes
  • 255.00 gm beef stock
  • 400g can chickpeas, drained, rinsed
  • 80g baby spinach leaves, trimmed
  • 1020.00 gm salt reduced chicken style liquid stock
  • 150.00 gm fine polenta
  • 30g butter
  • Salt, to season
Instructions:
  • Preheat oven to 170°C. Heat oil in a large frying pan over high heat. Sear lamb shanks on all sides for about 5 minutes until nicely browned. Transfer the lamb shanks to an ovenproof dish.
  • Lower the heat to medium and introduce the onion, garlic, spice mix, and the remaining oil into the frying pan. Sauté the mixture, stirring occasionally, for 2 to 3 minutes until it becomes soft. Incorporate the tomatoes and beef stock to the pan, allowing it to come to a boil. Pour this flavorful mixture over the lamb in a dish and cover it securely.
  • Roast lamb in the oven for 1 1/2 hours until tender. Add chickpeas, cover, and bake for an additional 25 minutes. Finish by mixing in spinach, and season with salt and pepper before serving.
  • In a large saucepan, bring the stock to a boil over high heat, then reduce heat to medium. Gradually add polenta while stirring constantly. Cook and continue stirring for 10 to 15 minutes until it thickens. Remove from heat, stir in butter, then spoon polenta onto plates. Top with lamb shanks, sauce, and serve.

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