Moroccan lamb shanks
A robust, inexpensive, deliciously spiced lamb stew that reheats brilliantly – you may want to double the recipe and freeze some for another easy meal.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
180
MINUTES
Ingredients
4 lamb shanks
2 tbsp olive oil
1 large onion, peeled and diced
5 garlic cloves, peeled and minced
1 heaped tbsp grated fresh ginger (use a pestle and mortar)
1 tsp ground cumin
1 tbsp ground coriander
½ tsp crushed red pepper (or Aleppo pepper)
1 medium cinnamon stick
½ to 1 preserved lemon, rinsed and diced
4 – 6 prunes
1 x 400g (14oz) tinned tomatoes, crushed or chopped
salt to taste
lemon or lime (optional)
Method
Preheat the oven to 170˚C/325˚F/Gas Mark 3.
Brown the lamb shanks in the little olive oil in a frying pan over a medium-high heat. Remove to a heavy, casserole dish - pour off the excess fat. Add the sliced onion to the lamb fat and sauté gently until soft and golden. Add the garlic, ginger and sauté until fragrant. Add the cumin, coriander and crushed red pepper and sauté for a few seconds more. Add the cinnamon stick, preserved lemon and prunes to the casserole dish with the lamb. Add the tomatoes to the onion mixture.
Bring to a simmer and pour over the lamb. Deglaze the frying pan with 2-4 tablespoons of water and pour over the stew. Add salt to taste. Cover with parchment paper and the lid of the casserole dish and cook slowly in the preheated oven for 1-3 hours or until tender. Thin the sauce, if necessary, with water or stock. Taste for seasoning and tweak if necessary. Add a squeeze of lemon or lime juice if desired.
Serve with steamed rice or potatoes.
