This fragrant, zesty, rich and meaty moroccan lamb shank dish with a side of herby almond couscous is the perfect dish for a family Sunday lunch.
Prep Time 30 minutes
Cook Time 3 hours
For the shanks
4x lamb shanks (we love Pure South)
2 tbsp plain flour
1 tbsp Beef marrow (we love Hansells)
1 cup white wine (we love Ara)
1 cup lamb stock (we love Simon Gaults)
400g crushed tomatoes
2 tbsp tomato paste
1 tsp honey
1 tbsp soy sauce (we love Kikkoman)
Juice & zest of an orange
1 onion, finely sliced
2 cloves garlic, finely chopped
1 tbsp Marrocan spice mix (we love Simon Gaults)
½ cup dried apricots
½ cup dried figs dried figs
For the couscous
1 packet couscous (we love Diamond chicken and lemon)
½ cup roasted almonds, roughly chopped
A handful of flat-leaf parsley, roughly chopped
1 tbsp Honey
A handful of baby Spinach
We used a Le Creuset casserole dish to make the shanks
- Preheat oven to 180C
- Coat shanks in flour and a pinch of salt.
- Heat marrow in a ovenproof casserole dish or large fry-pan on medium heat. Brown shanks all over for 5–6 minutes.
- While shanks are browning, combine wine, chicken stock, tomatoes, tomato paste,honey, and orange juice and zest.
- Set browned shanks aside. Wipe casserole dish or pan clean with paper towels to remove any blackened flour. Add a good drizzle of oil to the dish or pan and cook onion and garlic until soft, 2–3 minutes. Add Morrocan Spice and cook for 1 minute further. Stir in liquid mixture. Return shanks to casserole dish or fry-pan along with figs and apricots. Cover with a tight-fitting lid and cook for 2½–3 hours until meat is tender.
- Make the couscous according to the packet instructions. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. Season to taste.
- spoon some couscous onto each plate and top with a lamb shank, some fruit, and a spoonful of sauce. Devour!