Melt-in-the-mouth lamb, slow-cooked with all those fantastically aromatic flavours of North Africa: cooking just doesn't get any easier than this Moroccan lamb shanks recipe.
Serves 4
Ready in about 3 hours
Per serving:
826kcals
41.2g fat (15g saturated)
91.6g protein
31.4g carbs
28.7g sugar
3g salt
1. Preheat the oven to 160°C/fan140°C/gas 3. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
2. Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly) over a high heat. Add the lamb shanks and brown well all over. Remove and set aside.
3. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.
4. Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the lamb is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.
© delicious. magazine
There are a few aromatic, slightly earthy reds from Morocco in the shops – or choose a rich Côtes-du-Rhône Villages.
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