Ingredients
- 4 trimmed lamb shanks
- Flour seasoned with salt and pepper
- 2 tbsp olive oil
- 2 onions, sliced
- 3 cloves garlic, crushed
- 2 cups beef stock
- ½ cup tomato paste
- 400g chopped tomatoes
- ¾ cup unsweetened yoghurt
- 1-2 carrot, finely chopped or grated
- 1 cup red wine
- 2 tbsp balsamic vinegar
- 1 packet Hammerhead Go Gourmet Morocco spice blend
Tags
Winter
Meat
SundayRoast
Moroccan Lamb Shank
Method
- Dust lamb shanks with seasoned flour
- Heat oil in a flame-proof casserole
- Brown lamb shanks and set aside
- Add onions and garlic to pan
- Cook until softened
- Add the spice mix and fry until fragrant, stirring so they don’t stick and burn
- Turn up the heat and add the wine, reduce by half then add the tomatoes, carrot, zest and stock
- Return lamb to the casserole
- Place in oven at 170°C (150°C fan-forced)
- Cook for 2 ½ - 3 hours until meat falls from the bones
- If the sauce needs thickening, gently remove the shanks (cover with foil to keep warm), transfer the liquid to a saucepan, add 1/4 cup water mixed with 2 teaspoons cornflour and simmer for 5-10 minutes until thickened
- Serve with cauliflower couscous
