Moroccan lamb shanks Recipe

Moroccan lamb shanks

Shanks in a spicy tomato and chickpea sauce

Moroccan lamb shanks

Ingredients:

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

Method:

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