Moroccan Lamb Shanks
Serves 4
1 tablespoon olive oil
4 frenched lamb shanks
1 large red onion, chopped
1 red capsicum, seeded deveined and chopped
1 medium carrot, diced
3 teaspoons cumin
1 teaspoon cardamom
1 teaspoon coriander seed
¼ teaspoon cinnamon
3 cloves garlic, crushed
1 tablespoon grated ginger
2 tablespoons Bundaberg Raw Sugar
¼ cup dried apricots
6 strips lemon peel
400g can chopped tomatoes
1 cup beef stock
to serve
cous cous
steamed green beans
1. Preheat oven to 180ºC.
2. Heat oil in a large flameproof casserole dish; cook lamb in 2 batches, turning frequently until browned. Remove lamb and pour off excess oil. Add onion, capsicum and carrot; stir over a medium heat for 5 minutes. Add spices, garlic, ginger and sugar; stir 1 minute longer. Add apricots, lemon peel, tomatoes and stock; stir to combine. Return lamb shanks to dish and stir.
3. Cover and place in oven. Cook for 2 hours, turning lamb shanks halfway through cooking time.
4. Serve with cous cous and beans.