I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.
- 4 lamb shanks
- 29.58 ml olive oil, divided use
- 1 onion, chopped finely
- 5 garlic cloves, crushed
- 14.79 ml cumin
- 9.85 ml ground coriander
- 9.85 ml cinnamon
- 3.69 ml cayenne pepper
- 4.92 ml grated fresh ginger
- 118.29 ml white wine
- 946.36 ml water
- 19.71 ml instant chicken bouillon granules
- 14.79 ml tomato paste
- 59.16 ml honey
- 29.58 ml hot mango chutney
- 10 dried apricots, chopped finely
- 22.18 ml cornflour
- Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
- Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
- Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
- Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
- About 10 Min's before the end of cooking, add apricots, stir to combine.
- Remove shanks and cover with foil to keep warm.
- Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
- I served ours over couscous and poured the sauce around the dish.