Pinned 12 years ago

   

Moroccan Lamb Shanks 1 tablespoon olive oil 4 frenched lamb shanks 1 large brown onion, chopped 1 red capsicum, seeded and diced 1 medium carrot, diced 1½ tablespoons Middle Eastern spice mix 3 cloves garlic, crushed 1 tablespoon finely grated ginger ½ cup dried pitted dates 1 tablespoon honey 4 long strips lemon peel 400g can Mutti ‘Polpa’ Chopped Tomatoes 2 tablespoons Mutti Tomato Paste Double Concentrated 1 cup beef stock 1 . Preheat oven to 160ºC. 2 . Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour off excess oil. 3 . Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven. Cook for 2 hours. 4 . Serve with Pearl couscous and beans.

Moroccan Lamb Shanks


  • 1 tablespoon olive oil

  • 4 frenched lamb shanks

  • 1 large brown onion, chopped

  • 1 red capsicum, seeded and diced

  • 1 medium carrot, diced

  • 1½ tablespoons Middle Eastern spice mix

  • 3 cloves garlic, crushed

  • 1 tablespoon finely grated ginger

  • ½ cup dried pitted dates

  • 1 tablespoon honey

  • 4 long strips lemon peel

  • 400g can Mutti ‘Polpa’ Chopped Tomatoes

  • 2 tablespoons Mutti Tomato Paste Double Concentrated

  • 1 cup beef stock

  • 1.

    Preheat oven to 160ºC.

  • 2.

    Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour off excess oil.

  • 3.

    Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven. Cook for 2 hours.

  • 4.

    Serve with Pearl couscous and beans.

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