Moroccan Lamb Shanks
"Gleaned off another site and put here for safekeeping until I can test it out."
photo by The 500 Chef
- Ready In:
- 3hrs 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 (400 g) can chopped tomatoes
- 1 (400 g) can water
- 1 white onion, diced
- 1 inch fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon white pepper
- 1 teaspoon grated lemon zest
directions
- 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.
- 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.
- Serve with couscous.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
Very Good...after browning the shanks in a pan, i placed them in my crockpot with all the spices. -
These were wonderful shanks. I added a good pinch of chilli flakes to the dish and took the lid off and reduced the sauce in the last 15 minutes-otherwise no changes. I served them with couscous as suggested. -
Delicious! Really tender and a great blend of spices. I served with mashed potatoes to soak up the wonderful sauce rather than couscous but imagine it would be great served with that as well. -
Huge hit with the kids and the meat was falling off the bone after 2.5 hours. Great recipe which we ate with rice.
see 3 more reviews
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
