Spiced Moroccan Lamb Shanks

Spiced Moroccan lamb shanks

This spiced Moroccan lamb shanks recipe makes for a warming winter treat. Packed full of aromatic spices, fiery chilli and preserved lemons, it certainly gets out vote this evening!

Ingredients 

2 lamb shanks
3tbsp olive oil
1tbsp vegetable oil
1 medium onion, chopped
200g carrots, chopped
2 garlic cloves, peeled, finely chopped
1 red chilli, seeded and finely chopped
2tsp ras-el-hanout
1tsp ground cinnamon
½tsp smoked sweet paprika
½tsp ground cumin
½tsp ground turmeric
2 preserved lemons, chopped
1 tin chopped tomatoes (400g)
1tsp clear honey
2tbsp pomegranate molasses
Pinch of saffron strands
100ml chicken stock
100ml lamb stock
1 tin chickpeas (400g)
Sea salt (to taste)
Ground black pepper (to taste)

Method

Preheat the oven to 160°C/ 325°F/ Gas 3.

Season and Rub. Mix 1 tablespoon of olive oil, ras-el-hanout, cinnamon, paprika,  cumin, and ground turmeric together in a bowl. Rub the lamb shanks with the spice mixture, ensuring that the meat is evenly coated.

Brown. Heat 1 tablespoon of olive oil in a large flame proof casserole dish over a medium-high heat. Place the shanks inside the heated dish and brown all over (10 to 15 minutes). Remove from the pan and place on a board/ plate.

Add a second tablespoon of olive oil to the dish, marginally lower the heat and add the onions, carrots and garlic. Stirring often, leave on the heat for 10 minutes to soften/sweat.

Add the lamb shanks back to the pan and stir. Then add the remaining ingredients – except the chickpeas, salt and ground black pepper.

Reduce the heat, cover with a lid (or aluminium foil) and place in the oven for 3 hours, or until the lamb is tender.

After 3 hours, remove the lid, add the chickpeas, salt and ground black pepper and cook for a further 30 minutes.

To serve, spoon the shanks on a tabouleh, rice or couscous.

Recipe by Ali Alt of baliboosta.com

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