MOROCCAN LAMB SHANKS
This is a great dish, tastes wonderful and the thing I love about cooking shanks is that although the cooking time is long once you have it all in the pot that is it, just come and stir it a couple of times. I actually went and enjoyed a drink with my hubby that evening at our local restaurant and I didn't have to worry about the food. When we got home it was nice to know I did not have much to do add the kumara and make some couscous. I make lamb shanks all the time I really enjoy them, I would probably make them more if they were readily available. This is just another take on a more traditional lamb shank recipe. I use 4 nice size lamb shanks in this recipe or if you can only get french trimmed use 8, 2 per person as they are smaller.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat some olive oil in a pan, cook lamb until browned all over, drain.
- In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
- Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
- Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
- Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
- To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.
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Alex Thebest
[email protected]This recipe is a waste of time. The lamb shanks were tough and the sauce was watery.
Marsa Wax
[email protected]I would not recommend this recipe. The lamb shanks were dry and the sauce was too salty.
Akren Ebipade
[email protected]This recipe was a disaster. The lamb shanks were overcooked and the sauce was bland.
Muhmmad Hussnein
[email protected]I followed the recipe exactly and the lamb shanks were tough. I'm not sure what went wrong.
Sadiq Fahad
[email protected]Not bad for a first try! The lamb shanks were a bit dry, but the sauce was flavorful.
Great Taleb
[email protected]I highly recommend this recipe. The lamb shanks were delicious and the sauce was amazing.
Patrick Samuel
[email protected]This recipe is a winner! The lamb shanks were fall-off-the-bone tender and the sauce was perfect.
Saeeda ch
[email protected]I've made this recipe several times and it's always a hit. The lamb shanks are so tender and juicy.
Samuel Cano
[email protected]This is my go-to recipe for lamb shanks. It's easy to make and always turns out delicious.
Ibrahim Faisal
[email protected]I love this recipe! The lamb shanks are always so tender and the sauce is to die for. I usually serve it over rice or mashed potatoes.
Shaking Miey
[email protected]This recipe is a great way to impress your guests. The lamb shanks are elegant and the sauce is rich and flavorful. I highly recommend it.
Farhan Gamer FD
[email protected]The lamb shanks were delicious! The meat was so tender and the sauce was flavorful. I served it with roasted vegetables and it was a perfect meal.
Steven Fitzgerald
[email protected]This was my first time cooking lamb shanks and I was really impressed. The recipe was easy to follow and the lamb shanks turned out perfectly. I will definitely be making this again.
Marlon Vutomi
[email protected]I've made this recipe twice now and it's always a crowd-pleaser. The lamb shanks are so tender and juicy, and the sauce is perfect for spooning over rice or mashed potatoes.
Alnazia Tariq
[email protected]This lamb shank recipe is a keeper! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over couscous and it was a hit with my family.