Winter time calls for comfort food and we have the ultimate hearty winter meal inspiration for you with our Moroccan Lamb Shanks recipe.
- 2/3 cup olive oil
- 8 x 350g Frenched lamb shanks
- 2 leeks, cut into 1cm pieces
- 2 onions, chopped
- 4 garlic cloves, chopped
- ¼ cup harissa paste
- 2 cinnamon quills
- 2 star anise
- 1 pinch of saffron
- Finely grated zest and juice of 1 orange.
- ½ cup white wine
- ½ cup dried apricots, chopped
- 2/3 cup pitted dates, chopped
- 400g can chickpeas, rinsed and drained
- 3 x 400g cans chopped tomatoes
- 2 cups quality chicken stock
- 100g Sicilian olives (optional)
- Chopped coriander and chopped toasted almonds to serve (optional)
- Preheat the oven to 150 degrees Celsius.
- Heat 1/3 cup of olive oil in a large, cooktop safe, casserole dish with a lid over a high heat.
- In two batches, cook the lamb shanks, turning regularly, for 8 – 10 minutes or until evenly browned. Transfer the lamb to a plate and set aside.
- Discard oil from lamb shanks and return casserole dish to the cooktop over a medium – high heat. Add in the remaining 1/3 cup of olive oil, along with leek, onion and garlic and cook for 4 -5 minutes until softened.
- Add harissa paste, cinnamon quills, star anise, saffron and orange zest to the softened leeks, onions and garlic and cook, stirring, for 2 – 3 minutes. Add fresh orange juice and white wine and bring to boil.
- Cook, mixing through to the bottom of the casserole dish with a wooden spoon for another 2-3 minutes until wine mixture is reduced by half. Stir through chopped dried apricots, chopped pitted dates, chickpeas, tinned chopped tomatoes and chicken stock and bring to the boil.
- Place the lamb shanks back into the casserole dish, cover with lid and transfer to the oven to cook for 3 hours and 30 minutes or until the meat begins to flake away from the bone.
- Increase oven temperature to 200 degrees Celsius and cook uncovered for an additional 30 -40 minutes or until sauce has reduced and thickened.
- Scatter through olives, chopped coriander leaves and toasted almonds to serve (optional).
Serve on a bed of cooked rice or mashed sweet potato!