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. 

Serves 4
Prep Time 30 minutes
Cook Time 3 hours

Ingredients

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
1 lemon
A handful of baby Spinach

Kitchen Equipment:

We used a Le Creuset casserole dish to make the shanks

Method:

  1. Preheat oven to 180C
  2. Coat shanks in flour and a pinch of salt.
  3. Heat marrow in a ovenproof casserole dish or large fry-pan on medium heat. Brown shanks all over for 5–6 minutes.
  4. While shanks are browning, combine wine, chicken stock, tomatoes, tomato paste,honey, and orange juice and zest.
  5. 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.
  6. Make the couscous according to the packet instructions. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. Season to taste.
  7. spoon some couscous onto each plate and top with a lamb shank, some fruit, and a spoonful of sauce. Devour!

 

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