Spicy Moroccan Lamb Shanks
Nutrients
Per serving
Steps
Preheat oven to 160C/145C fan
Lightly spray the oilive oil in a heavy oven proof casserole dish and on a light heat add the lamb shanks. Turn to ensure even browning for 10 mins and remove and put aside.
Turn up the heat and add, onions, garlic, capsicum, and leeks and cook for a few minutes until just soft. Add lemons, star anise, cinnamon sticks and harissa paste and stir together to cover evenly and heat for a further couple of minutes
Add the tomatoes and beef stock and bring to a boil
Add the chickpeas and pitted dates and return the lamb shanks to the casserole dish and cover with either a close fitting lid or two layers of alumininum foil tightly sealed.
Put into the oven for 3 - 4 hrs until the meat falls from the bone and sauce is thick and rich
Serve with steamed broccolini
Ingredients
| 1kg | Lamb shanks on the bone |
| 1 | Large red onion (finely sliced) |
| 3 | Cloves garlic (finely sliced) |
| 1 | Carrot (finely chopped) |
| 1 | Red capsicum |
| 2 | Leeks (thickly sliced) |
| 2 | Lemons (thickly sliced) |
| 1 | Star anise |
| 1 | Cinnamon stick |
| 50g | Harissa paste |
| 50g | Pitted dates |
| 400g | Can of chickpeas (drained) |
| 800g | Canned tomatoes |
| 250ml | Beef liquid stock |
| 1 | Spray olive oil |
| 2 | Broccolini bunches |
