Moroccan Lamb Shanks

Name: Moroccan Lamb Shanks
Prep time: 15 min
Cook time: PT3-4H
Yield: 6 serves
Ingredients: 3 tbsp olive oil; 6 Frenched lamb shanks; 1 brown onion, chopped; 1 leek, cut in half and then 1 cm sliced; 3 clove garlic, crushed; 3 tsp ground cumin; 3 tsp ground coriander; 2-4 tsp harissa paste, depending on taste; 1 cinnamon stick; 1 pinch saffron threads; 125 ml white wine; Juice and rind from 1 orange; ½ cup dried apricots, halved; ½ cup pitted dates, halved; 400g can diced tomatoes; 250 ml chicken stock; 2 tsp salt; Freshly ground black pepper; ¼ cup chopped fresh parsley; ½ cup coriander leaves; ¼ cup dukkha; Serve the lamb shanks with couscous and steamed green vegetables.

By Fransje Garland-Frost

Picture this: you sit down for dinner after a hard work’s day and you’re served with these delicious, tender Moroccan lamb shanks. Cooked in dried apricots, pitted dates and an array of Moroccan spices, the lamb falls of the bone into a steamy bed of cous cous. This is the perfect recipe for those times when you feel like warm and hearty meal.

With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. Circo Therm® lets you cook, roast and bake on all levels simultaneously, without mixing flavours. It’s an entertainer’s dream.

Function: Circo Therm®

Moroccan Lamb Shanks

Download

Prep: 15 minutes

Cooking: 3-4 hours

difficulty: Easy

Serves: 6

Ingredients

3 tbsp olive oil
6 Frenched lamb shanks
1 brown onion, chopped
1 leek, cut in half and then 1 cm sliced
3 clove garlic, crushed
3 tsp ground cumin
3 tsp ground coriander
2-4 tsp harissa paste, depending on taste
1 cinnamon stick
1 pinch saffron threads
125 ml white wine
Juice and rind from 1 orange
½ cup dried apricots, halved
½ cup pitted dates, halved
400g can diced tomatoes
250 ml chicken stock
2 tsp salt
Freshly ground black pepper
¼ cup chopped fresh parsley
½ cup coriander leaves
¼ cup dukkha

Serve the lamb shanks with couscous and steamed green vegetables.

Method

Preheat the oven on Circo Therm® Eco to 140⁰C. Place a wire rack on shelf level 2.

Heat half of the olive oil in a large heavy based flameproof casserole or baking dish. Cook half the lamb shanks until evenly browned all over. Repeat with remaining oil and lamb shanks. Set shanks aside.

Over a medium heat add the onion, leek and garlic and cook for 3 minutes or until onion is soft and golden. Add cumin, coriander, harissa, cinnamon and saffron and cook for 2 minutes or until fragrant. Add the white wine, orange zest and juice and continue to cook for a further 3 minutes.

Add the apricot, dates, tomatoes and chicken stock and bring to the boil. Return the lamb shanks and stir to combine all the ingredients. Cover the lamb shanks and then place in the oven. Cook for 3 – 4 hours or until the meat is tender and falling off the bone. Remove from the oven.

Carefully remove the shanks from the sauce. Over a medium heat on the cooktop, boil the sauce for 5-10 minutes to reduce and thicken. Skim excess fat. Return lamb shanks and cook for 5 minutes to ensure lamb shanks are heated through.

Garnish lamb shanks with parsley and coriander. Sprinkle with dukkha and serve.

For other popular lamb recipes try our:

Notes

Things to remember when making Moroccan lamb shanks:

Don’t be shy on the spices, they are all important in making this a dish filled with flavour and character.
Be sure to leave enough time for preparation, this recipe requires the lamb shanks to cook in the oven for 3-4 hours.

Authors Bio

As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.

Moroccan Lamb Shanks

Moroccan Lamb Shanks

Ingredients

Method

Notes

Authors Bio

Recommended for you

Cheesy Garlic Cob Loaf Dip

Chicken Honey Mustard Tray Bake

Smoked Salmon Pasta Bake with Ciabatta and Brie Crust

Want to see what NEFF appliances can achieve?