Moroccan-Style Lamb Shanks
Lamb shanks are a winter favourite and this ras el hanout-spiced dish is warming and packed with flavour. We often make this a day ahead to let the flavours develop, then finish with the garnishing on the day and serve with a container of Farro’s Jewelled Israeli Couscous.
Ingredients
Flour, for dusting
4 Pure South hind lamb shanks
2 Tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, finely chopped
2 Tbsp Besaha ras el hanout
1 tin chopped tomatoes
1 tsp salt
500ml chicken stock
½ cup dried apricots, sliced
A good handful coriander leaves, roughly chopped
2 Tbsp pomegranate molasses
½ cup sliced almonds, toasted
Pomegranate arils, to serve
Method
Put a couple of spoonfuls of flour onto a plate and season with salt and pepper. Dust the lamb shanks until lightly coated.
Heat 1 tablespoon of oil in large casserole dish and brown the shanks all over. Remove and set aside. Add the remaining oil to the pan with the onion and carrots and fry until soft, about 10 minutes. Add the garlic and the ras el hanout and fry for a further minute, then add the tinned tomatoes, salt, and chicken stock to the pan. Bring to a simmer, then return the lamb shanks to the pan, along with the apricots. Cut a circle of baking paper to cover the meat, then put on the lid and simmer over a low heat for 2 hours or until the meat is tender (alternatively cook in a 160°C oven for the same time).
Just before serving, stir through most of the coriander leaves and pomegranate molasses. Adjust seasoning to taste. To serve, top with the almonds, pomegranate arils, and the remaining coriander. Serve with Farro Kitchen’s Jewelled Israeli Couscous.