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Moroccan Style Lamb Shank

Author Charlie H-S

Ingredients

  • 2 tbsp Oil coconut, olive, vegetable - for frying
  • 2 Lamb shanks medium
  • 1 Large onion finely diced
  • 1 Carrot finely diced
  • 1 Pepper whichever colour suits finely diced
  • 1 garlic clove finely sliced
  • 2 tsp Ras El Hanout
  • 1 Red chilli finely chopped or 1/2 tsp chilli flakes
  • 1 Tin of chopped tomatoes
  • 1 tbsp Mango chutney
  • 50 ml Gin citrus led works well or 100ml white wine.
  • Za'aatar and/or Sumac to taste

Instructions

  1. Rub the lamb shanks with the Ras El Hanout and leave to one side.
  2. Preheat the oven to Gas Mark 3/160°C.
  3. Heat the oil in a casserole pan, and brown the outside of the shanks - just enough to colour the meat.
  4. Remove and leave to one side. Add the onion, pepper, carrots and sautee.
  5. Once the vegetables begin to brown around the edges, add the chilli and garlic.
  6. Deglaze the pan with the gin/wine, add the tinned tomatoes and chutney, stir thoroughly, then add the lamb back to the pan.
  7. Pop a lid on the pan and put it into the oven for around 3 hours. Check it intermittently and if needed add seasoning/water to ensure it doesn't get too dry.
  8. Serve dusted with Za'aatar and Sumac, with a spoon or two of couscous.

Recipe Notes

If you want to make it stretch a little further, add in a can of chickpeas - they'll also add a great hint of texture.