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Moroccan Lamb Shanks

Moroccan Lamb Shanks - soft, tender lamb shanks, slow cooked in moroccan spices until the meat just falls away from the bone!
Course Main Course
Cuisine Modern Australian
Keyword moroccan lamb shanks
Total Time 3 hours 45 minutes
Servings 4
Calories 303kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 4 lamb shanks trimmed
  • 2 tsp olive oil
  • 2 medium brown onions sliced
  • tbsp plain/all purpose flour
  • 3 fresh garlic cloves crushed
  • tsp sweet paprika
  • tsp ground cumin
  • tsp ground coriander
  • ¼ tsp ground cloves
  • tsp cinnamon
  • 1 tbsp tomato paste
  • 3 cups beef stock
  • 1 orange, juice & zest approx ⅓ cup juice
  • ½ tsp fine salt

Instructions

  • Pre heat oven to 150c/300f.
  • Heat olive oil in a heavy based pot/dutch oven (with lid) over medium high heat, brown the shanks (4) well all over and then remove to a plate.
  • Carefully drain excess oil from the pot leaving about 1 tbsp, then add sliced onions (2 medium) to the same pot and fry onions over medium low heat until they start to soften.
  • Sprinkle plain flour (1½ tbsp) over softened onions, and stir over medium low heat for a minute.
  • Add crushed garlic (3 cloves), sweet paprika (1½ tsp), ground cumin (1½ tsp), ground coriander (1½ tsp), ground cloves (¼ tsp) and cinnamon (⅛ tsp) to onions, and continue to fry for another minute.
  • Then add tomato paste to onions, and fry for another minute. Add beef stock (3 cups) and orange juice (from 1 orange - approx ⅓ cup) and salt (½ tsp) to onion mixture and mix well, scraping up any flavour spots from the bottom of the pot.
  • Return shanks to pot (see my notes) and bring to a simmer, place the lid on and transfer to the oven to bake for 3 hours or until cooked through and falling away from the bone. Stir orange zest (from 1 orange) through sauce and serve.

Notes

  • Once you have added the stock and juice to the pot, the liquid should almost cover the shanks. If it doesn't, just add a circle of baking paper (a cartouche - see how to make one here) on top of the shanks to keep them moist as they cook.
  • The more colour you get on your shanks when you brown them off, the better the flavour will be at the end.
  • Your oven cook time may vary depending on the size of the shanks.
  • If you would like a thicker sauce, just remove the shanks once they are cooked and simmer the sauce on the stove to thicken.
  • You could serve these shanks whole, or pull the lamb from the bones and shred it.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*