Once a little prep work is done and the dish is in the oven it's just a matter of waiting a few hours before sitting down to this wonderfully morish dish that we served with couscous but would accompany mashed potato just as well.
Moroccan Lamb Shanks
ProPoints per serve: 12
2 tablespoons plain flour
freshly ground black pepper
2 tablespoons olive oil
8 french style lamb shanks, 180 grams each, fat trimmed
3 red onions, thickly sliced
2 cups beef stock
2 cups water
2 tins 440g diced tomatoes
1 tablespoon ground coriander
1 tablespoon ground cumin
3 teaspoons paprika
2 teaspoons tumeric
1 tablespoon fennel seeds
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 carrots, peeled, cut into batons
1 green capsicum, largely diced
1/2 cup sultanas
1/2 cup freshly coriander leaves, roughly chopped
Preheat oven to 175 degrees Celsius.
Place flour in a large snap lock bag, season with salt and pepper. Place shanks in the bag, seal and shake to coat in seasoned flour. Remove from bag shaking off any excess flour.
Heat 1 tablespoon oil in a large heavy based frying pan and cook 4 shanks until browned all over. Remove to a large lidded casserole dish. Repeat with remaining oil and shanks. Add onions to shanks in casserole dish.
In a large jug combine beef stock, water, tomatoes, coriander, cumin, paprika, tumeric, fennel seeds, garlic, salt and pepper. Mix well and pour over lamb shanks.
Place lid on casserole and cook in oven for 2 - 3 hours, turning shanks occasionally or until tender.
Add carrots, capsicum and sultanas. Stir gently to combine in sauce and cook for a further 30 minutes or until carrots are tender.
Sprinkle with fresh coriander leaves and serve.
(click here for a printable version of this recipe)