Claire’s Moroccan Lamb Shanks

Claire’s Moroccan Lamb Shanks

Ingredients:
2-3 Lamb Shanks
1 Brown Onion, chopped
1 Large Carrot, sliced
2 Cloves Garlic, crushed
1 can 400g crushed Tomatoes
1tbsp tomato paste
1 Bay leaf
1 cup Beef Stock
½ cup red wine
1 tsp ground Coriander
1 tsp Ground Cumin
¼ tsp ground Cinnamon
200g fresh chick peas
2 tbsp fresh Chopped Coriander
¼ cup slithered almonds

Method:
Heat some olive oil in a large frying pan and quickly fry the lamb shanks until browned on all sides. Remove and place into a large oven proof casserole.

Heat some more olive oil in a pan and add the onions, garlic and carrot and cook gently until soft. Add the dried spices to the pan and mix in well with the onion mixture. Add the tomato paste, stock and the wine and simmer for 10 minutes . Add this mixture to the lamb shanks, cover and bake in a pre heated oven on 180C for 1 hour, 30 minutes. Stir from time to time to ensure it is not sticking and dry, if it is add a little water/beef stock/red wine of your choice. Only add ¼ cup each time to make sure not to add too much sauce.

After an hour and half of cooking, remove from the oven and pour in the 400g crushed tomatoes and chickpeas, cook for a further 30 minutes. Finally, remove from the oven (the meat should fall off the bone if not, return back to the oven and cook for a further 30 minutes), add the fresh coriander and almonds.

This dish is great served with creamy mash potato and a side of green vegetable.