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Moroccan lamb shanks
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Indulge in versatile lamb shank recipe for stockpot, slow cooker, casserole, and pressure cooker. A must-try!
Ingredients:
  • 6 (about 1.2kg) small lamb shanks, French trimmed
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, coarsely chopped
  • 3 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 1 tsp ground turmeric
  • 2.50 gm sweet paprika
  • 1 x 7cm cinnamon stick
  • 1L (4 cups) chicken style liquid stock
  • 600g orange sweet potato (kumara), peeled, coarsely chopped
  • 1 x 400g can brown lentils, rinsed, drained
  • 100g pitted dried dates, halved
  • Cooked couscous, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Heat oil in a stockpot or flameproof casserole over medium-high heat. Brown half of the lamb for 4-5 minutes, turning occasionally. Transfer to a plate. Repeat with the remaining lamb, ensuring the pan is reheated between batches.
  • Sauté onion, carrot, and garlic in the pan for 5 minutes. Add cumin, turmeric, paprika, and cinnamon, cook for 30 seconds until fragrant. Pour in the stock.
  • Coat the lamb by stirring it in. Cover and bring it to a boil, then reduce the heat to low. Let it simmer for 1 hour.
  • Combine the sweet potato, lentils, and dates in the pot. Turn up the heat to high and cook without a lid for 30 minutes or until the lamb is tender. Let it rest for 10 minutes, then season with salt and pepper to taste.
  • Serve the couscous in individual dishes, then add the lamb and sauce on top, finishing with a sprinkle of fresh coriander leaves.

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