Moroccan Roasted Lamb Shank

Name: Moroccan Roasted Lamb Shank
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: Morocco
Ingredients: 1 jar of passata; 800 g tinned chopped tomatoes; 50 g dates, chopped; 100 g dried apricots; 2 cm root ginger, grated; 2 large onions, peeled and grated; 4 cloves of garlic, peeled and crushed; 500 ml lamb stock; 50 g sultanas; 75 g flaked almonds; 1 tbsp clear honey; 1 tsp cayenne pepper; 2 tbsp olive oil or Moroccan argan oil; 2 tbsp olive oil or Moroccan argan oil; 4 Woodview Farm lamb shanks; 2 cinnamon sticks; 1 tbsp turmeric; 2 tsp ground black pepper; 1 tsp smoked paprika; 1 tsp paprika

Preparation info

Serves:
4

Difficulty
Medium
Ready in
4 hr

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

This lovely winter weekend warmer makes a tasty change from a Sunday roast. It’s delicious served with couscous or creamed potatoes. For more authenticity, use a Moroccan argan oil instead of olive oil. – Chef Anita

Ingredients

1 tsp cayenne pepper
1 tsp paprika
1 tsp

Africa
Morocco
Main course
Winter

Method

Place all the dry spices in a bowl and mix. Rub the lamb shanks with half of the spice mix, putting the other half to one side for later. Preheat the oven to 160°c.

Heat the oil in a large ovenproof pot or tagine, then add the ginger, onion and garlic to soften over a low heat.