Moroccan Lamb Shanks Recipe #149653
Gleaned off another site and put here for safekeeping until I can test it out.
by Sackville
3¼ hours | 10 min prep
SERVES 4
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 (400 g) can chopped tomatoes
- 1 (400 g) can water
- 1 white onion, diced
- 1 inch fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon white pepper
- 1 teaspoon grated lemon zest
- Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove.
- Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C.
- Serve with couscous.
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5 stars