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Moroccan Lamb Shanks

this is a great dish, tastes wonderful and the thing i love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. i actually went and enjoyed a drink with my hubby that evening at our local restaurant and i didn't have to worry about the food. when we got home it was nice to know i did not have much to do add the kumara and make some couscous. i make lamb shanks all the time i really enjoy them, i would probably make them more if they were readily available. this is just another take on a more traditional lamb shank recipe. i use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.

complex12 ingredients9 preparation steps
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Ingredients

  • lamb shanks
  • olive oil
  • brown onions
  • garlic cloves
  • ground cinnamon
  • ground cumin
  • ground coriander
  • dry red wine
  • chicken stock
  • honey
  • kumara
  • cornflour

Preparation

  1. 1heat some olive oil in a pan , cook lamb until browned all over , drain
  2. 2in a large saucepan or casserole dish add some more olive oil , cook onion and garlic until onion softens , add cinnamon , cumin and coriander , stir until fragrant
  3. 3add wine , bring to the boil , reduce heat and simmer uncovered until liquid has reduced by about half
  4. 4add chicken stock and honey , bring to the boil , and reduce heat again
  5. 5return lamb to the pan and either cook covered in a moderate slow oven for about 1hr 30 minutes or on a low heat on the stove for the same time
  6. 6uncover dish and add the kumara , cook covered again for a further 50min's to 1 hr until lamb is falling of the bone
  7. 7remove lamb and kumara from dish cover with foil to keep warm
  8. 8strain liquid into another pan , mix a little water with the cornflour , bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens
  9. 9to serve: i served mine over spiced couscous topped with kumara and lamb and then poured the sauce over