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6
SLOW COOKED MOROCCAN LAMB SHANKS
Preparation Time: 20 minutes Cooking Time: 6 hours
Ingredients:
Spice paste:
4 garlic cloves
2 brown onions, roughly chopped
1 red chilli, seeded and chopped
Stalks from bunch of coriander, reserve leaves
1 tsp ground white pepper
½ tsp salt
Lamb shanks:
3 tbs Moroccan seasoning*
4 lamb shanks, trimmed of excess fat
3 tbs olive oil
4 carrots, peeled and cut into chunks
1 red onion, sliced
4 small potatoes, quartered
1 sweet potato, peeled and cut into chunks,
same size as potatoes
1 punnet cherry tomatoes
½ cup dried apricots
1tbs honey
3 bay leaves
500ml chicken stock, warmed
1 tsp salt
Natural yoghurt to serve
Mashed potato to serve
Lemon juice to serve
Coriander to serve
Method:
1. Mix together half the olive oil and Moroccan seasoning in a bowl. Rub mix over lamb
shanks and leave to marinate for 20 minutes.
2. Meanwhile, place spice paste ingredients in your food processor and blend to a smooth
paste.
3. Remove the cooking pot from your Searing Slow Cooker and place it on the stovetop.
Heat the cooking pot over medium-heat and brown the shanks on each side. Remove the
browned shanks and set aside.
4. Add the spice mix and remaining oil and sauté for 2 minutes. Stir in carrots, onion,
potatoes, sweet potatoes, tomatoes and apricots. Using oven mitts carefully place the
cooking pot in the slow cooker and set to HIGH. Place the lamb on top and add honey
and enough warm stock to not quite cover the meat. Add bay leaves and salt and place
the lid on.
5. Cook for 6 hours on HIGH, turning the shanks over every now and then.
6. Serve with mashed potato and garnish with fresh coriander, a dollop of natural yoghurt and
a squeeze of lemon juice
Serves 4
*If you can’t locate Moroccan spice mix from your supermarket, mix up a blend of 1tsp of
each of cinnamon, ground allspice, ground coriander, ground nutmeg, turmeric, ground black
pepper, cayenne pepper or paprika.
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