Make Mum's day with a delicious lamb meal. You know she will love it!
Preparation time: 25minutes
Cooking time: 90 minutes
- 4 x 320g lamb shanks, frenched
- 35 g (¼ cup) plain flour
- 60 ml (¼ cup) olive oil
- 2 small red onions, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 tsp ground ginger
- 1 cinnamon quill
- 750 ml (2 cups) good quality beef stock
- 85 g (¼ cup) tamarind puree
- 100 g (2/3 cups) dried apricots
- 70 g (1/2 cup) pistachios, roasted
- ¼ cup roughly chopped coriander
- Pearl couscous and chickpea salad, to serve
- Place lamb shanks and flour in a large bowl and toss to coat, then season with salt and pepper.
- Heat oil in a large ovenproof casserole dish or tagine over medium-high heat. Dust excess flour from lamb shanks and fry for 5 minutes, turning, or until lightly browned all over. Remove shanks from the dish and set aside. Pour off most of the fat and oil from the dish, leaving about 2 tablespoons.
- Preheat oven to 160?C. Return dish to the heat and onions and garlic. Cook, stirring occasionally, for 5 minutes until onions are soft. Add ginger and cinnamon, and cook for a further 3 minutes or until fragrant.
- Add stock, tamarind and apricots, and stir to combine. Place shanks back into the dish, push down slightly and turn to coat in liquid. Bring to a gentle simmer, then cover. Bake for 2½ hours or until lamb falls away from the bone.
- To serve, divide shanks among four plates, spoon over sauce and sprinkle with pistachios and coriander. Serve with pearl couscous and chickpea salad.
- Alternatively, cook lamb shanks in a slow-cooker according to manufacturers instructions.
- If you like, serve Moroccan lamb shanks with your favourite selection of steamed vegetables.