2 January 2013
ewfood
Moroccan Lamb Shanks
Ingredients
Preparation
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Preheat oven to 170°C.
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Heat the oil in a fryingpan and brown the lamb shanks on all sides.
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Transfer the shanks to a casserole dish.
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Reduce the heat on the stovetop and add the onion, garlic and spice mixture to the pan, sauté for a few minutes until soft.
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Add the tomatoes and beef stock and bring to a boil.
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Pour the sauce over the lamb and cover the dish with foil.
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Cook in the oven for an hour and a half.
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Stir in the chickpeas and cover and cook for a further thirty minutes.
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Remove the lamb from the oven and stir in the baby spinach.
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Season to taste and serve with potatoes, polenta or cous cous.
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