Easy recipe for Moroccan Lamb Shanks dish. Enjoy the Moroccan cuisine and learn how to make the best Moroccan Lamb Shanks. Wonderful taste and easy to make, just throw everything in and let it slow cook in the oven. This Moroccan lamb recipe consists of olive oil, lamb shanks, onion, garlic, spice mix, tomatoes, beef stock, chick peas, and spinach leaves.
Makes 4 Servings
22 2/11 ml Olive oil
4 French-Trimmed lamb shanks
2 whole Red onion thinly sliced
2 cloves Garlic crushed
1 tablespoon Middle Eastern Spice Mix
426 g Tomatoes crushed
240 ml Low-salt beef stock
400 g Chick peas drained, rinsed
79 19/20 g Baby spinach leaves trimmed
- Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish.
- Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly.
- Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper.
- Serve with plain rice, fried rice, couscous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve.
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