Moroccan Spiced Lamb Shanks
- Contains Wheat
Ingredients
- 2 lamb shanks
- 1 large onion, chopped
- 2 carrots, cut into big chunks
- 1 butternut squash, chopped
- 3 cloves garlic
- Fresh parsley and coriander
- 1 tin tomatoes
- 28fl. oz lamb stock
- 1 small tin chickpeas
- Handful dried apricots, chopped
- Handful raisins or sultanas
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- Pinch saffron
- 7oz couscous
- 11.2fl. oz veg stock
- 1/2 lime
- 1 courgette, diced
- 1/2 aubergine, diced
- To garnish flaked almonds and chopped coriander
Instructions
Step 1
Heat 1 tbps of oil in the sauté pan and sear the shanks on both sides.
Step 2
Remove them from pan and fry the onions on medium low for about 2-3 mins until soft then add the carrots, garlic and butternut squash and cook for another 5 mins.
Step 3
Combine the spices, add to the pan and cook off for a couple of minutes
Step 4
Place the shanks back in the pan, pour the tomatoes and stock over them, season with salt and pepper and allow the sauce to heat-up
Step 5
Put the lid on and add to a preheated oven at 160 degrees (140 for fan-assisted ovens) and cook for 2 hours
Step 6
After the 2 hours have passed add the chopped coriander and parsley, chickpeas, apricots and sultanas and cook for another 45 mins
Step 7
To make the couscous pour 1 tsp of olive oil to a saucepan, sauté the courgette and aubergine for 2-3 mins
Step 8
Stir in the dry couscous and pour 320ml of hot vegetable stock on top of it. Mix with a spoon and place the lid on
Step 9
Rest aside for 5-10 mins to allow the couscous to absorb the water then fluff with a fork just before serving
Step 10
Serve a bowl of couscous with a shank , topped up with the stew. Garnish with freshly chopped coriander and flaked almonds