Moroccan Lamb Shanks

READY IN: 3hrs 10mins
gerry
Recipe by Sackville

Gleaned off another site and put here for safekeeping until I can test it out.

Top Review by Jewelies

Very good lamb shanks. I took Jan's lead and added a good pinch of chilli flakes. I really don't like the lamb fat/oil that comes out in cooking so once the shanks were cooked I covered them with foil and placed the sauce in a wide container and left to sit in the freezer allowing the fat to come to the surface and make it easier to skim off the top. I then reheated the sauce on the stove top allowing it to reduce and thicken. I served with your Coriander Lemon Couscous Recipe #96875. Thanks for posting a tasty recipe that all the family enjoyed.

Ingredients Nutrition

Directions

  1. Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.
  2. Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C.
  3. Serve with couscous.

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