Recipe

Moroccan Style Lamb Shanks Recipe

Add Step-by-Step Photos	Moonpig / All my dishes 1 year, 3 months ago This is my version of a classic middle eastern tagine, without the long cooking time! Prep:5m Cook:70m Servings:2	Moonpig
	moroccan style without the time

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Ingredients

2 large lamb shanks or 4 small lamb shanks

2 tbsp extra virgin olive oil

1 tsp cumin seeds

1 onion sliced (white or yellow)

2 small or 1 medium sweet potato, peeled and diced

4 garlic cloves, crushed

400g tinned (canned) chopped tomatoes

175g dried ready to eat apricots, chopped

1-2 tsp harissa paste

Pinch salt

Fresh ground black pepper to taste

2 tbsp flaked (slivered) almonds

200g quick cook couscous

2 tbsp extra virgin olive oil

Directions

Heat a heavy bottomed pan on a low-medium heat. Add 2 tbsp extra virgin olive oil and the cumin seeds, fry gently for 1-2minutes. Add the onions, garlic and potatoes, mix well. Cover and cook gently for 5 minutes. (Stir occasionally if you think it may be sticking).

Add the lamb shanks and brown on all sides. Add tinned tomatoes and apricots (add a splash of water if it looks to dry) and then season to taste with salt and fresh ground black pepper. Bring to the boil, then reduce to a simmer, cover and cook on low heat for approx 1 hour, until meat is tender and falling off the bone. Stir occasionally.

Heat a small frying pan on a low heat and add the flaked almonds. Dry fry the almonds, tossing always, until lightly brown.

Place couscous in a large bowl and cover with luke warm water till just covered. Set aside for 10 minutes or until all the water is absorbed. Then toss with remaining olive oil and the toasted almonds.

Transfer to a serving dish and serve the lamb over the bed of couscous.

NOTE: This can also be cooked in a slow cooker or the oven. I don't have a slow cooker but I do have a timer on my oven so have placed everthing, except the couscous and almonds, in a casserole dish the night before and place in the fridge covered. Then in the morning before we leave for work we put the casserole in the oven and set the timer on my oven to switch on and cook at about 160C for about 2-3hrs, so when we arrive home its done, perfect every time. Just do the couscous when we get in from work for a quick delicious dinner ready in know time at all.

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Comments

tinadc 1 year, 3 months ago said:
Thx for this great recipe..... I absolutely adore lamb shanks and all mediteranean fooods..... soul food

moonpig 1 year, 3 months ago said:
Thanks tindac, this is what I conjured up for my BF on valentines this year. I was totally broke so did a moroccan themed meal using up what we had and decked the lounge out with bits of material and lots of cushions for a bedouin tent style room to eat in! Worked a treat xxx

trigger 1 year ago said:
Love this Moroccan Style Lamb Shanks with couscous.
Five forks

moonpig 1 year ago said:
Thanks Trigger, its just so easy and very tastey! Enjoy x

toml 2 months ago said:
I also love lamb shanks.I like the idea of the apricots. It sound like a yummy autuim dish

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