Moroccan Lamb Shanks

Click here for a larger picture of Moroccan Lamb Shanks
4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting

22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed

1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)


VIEW THE RECEIPT