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    You are in: Home / Recipes / Moroccan lamb shanks with polenta and white beans Recipe
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    Moroccan lamb shanks with polenta and white beans

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Latchy's Note:

    Tasty elegant lamb shank recipe adapted from the womens weekly. Prep time does not take in the soaking time for the beans.

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    Units: US | Metric


    1. 1
      Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
    2. 2
      Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
    3. 3
      Add onion and garlic; cook stirring until the onion is soft.
    4. 4
      Add spices to the pan; cook stirring about 2 minutes or until fragrant.
    5. 5
      Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
    6. 6
      Reduce heat and simmer covered for 40 minutes.
    7. 7
      Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
    8. 8
      Heat the water and milk in a large saucepan (do not boil).
    9. 9
      Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
    10. 10
      Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.

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    Nutritional Facts for Moroccan lamb shanks with polenta and white beans

    Serving Size: 1 (1130 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1539.6
    Calories from Fat 684
    Total Fat 76.0 g
    Saturated Fat 30.8 g
    Cholesterol 501.2 mg
    Sodium 897.1 mg
    Total Carbohydrate 54.0 g
    Dietary Fiber 6.2 g
    Sugars 7.1 g
    Protein 153.5 g

    The following items or measurements are not included:

    dried haricot beans

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