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Moroccan lamb shanks

Shanks in a spicy tomato and chickpea sauce

Moroccan lamb shanks


5 tablesp olive oil
4 lamb shanks
2 red onions, chopped
2 garlic cloves, crushed
2 tablesp moroccan spice mix
3 tablesp plain flour
425g can crushed tomatoes
1 cup reduced-salt beef stock
400g can chickpeas, drained, rinsed
2 large carrot cut into 3cm cubes


  1. Heat 2 tablespoon oil in a large heavy based frying pan over high heat.
  2. Mix flour and spice then coat lamb shanks.
  3. Fry the shanks for 5 minutes or until browned, transfer to a dish.
  4. Reduce heat to medium add remaining oil to frying pan, add onion and garlic.
  5. Cook for 2 to 3 minutes or until soft, add tomatoes and beef stock then bring to the boil then add lamb and carrot.
  6. Add water if needed to cover lamb and place a lid.
  7. Cook for 1 and 1/2 hours, stir in chickpeas then cook for a further 20 minutes or until lamb is tender.
  8. Remove from heat and serve with mash potatoes or polenta.

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