Moroccan Lamb Shank

20 minutes prep.

5 hours cooking

Serves 8

Ingredients

  • 2/3 cup (160ml) olive oil
  • 8 x 350g Frenched lamb shanks (ask your butcher to do this)
  • 2 leeks, cut into 1cm pieces
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • ¼ cup (75g) harissa paste
  • 2 cinnamon quills
  • 2 star anise
  • 1 pinch saffron threads
  • Finely grated zest and juice of 1 orange
  • 1/2 cup (125ml) white wine
  • 1/2 cup (110g) dried apricots, chopped
  • 2/3 cup (110g) pitted dates, chopped
  • 400g can chickpeas, rinsed, drained
  • 3 x 400g cans chopped tomatoes
  • 2 cups (500ml) chicken stock
  • 100g Sicilian olives
  • Coriander leaves and chopped smoked almonds, to serve
 

Method

  1. Preheat the oven to 150°c.
  2. Heat 1/3 cup (80ml) oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned.
  3. Transfer lamb to a plate and set aside. Discard any remaining oil.
  4. Return casserole to medium-high heat and add remaining 1/3 cup (80ml) oil. Add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring, for 2-3 minutes or until fragrant.
  5. Add orange juice and white wine, and bring to the boil.
  6. Cook, scraping bottom of casserole with a wooden spoon, for 2-3 minutes or until wine mixture is reduced by half. Stir through apricot, date, chickpeas, tomatoes and stock, and bring to the boil.
  7. Return lamb to casserole, then cover and transfer to oven.
  8. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.
  9. Increase oven temperature to 200°c and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.
  10. Meanwhile, using the heel of your hand, squash olives and discard pits.
  11. Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.
  12. Enjoy!
 
RECIPES

Moroccan Lamb Shank

20 minutes prep.

5 hours cooking

Serves 8

Ingredients
Method

Ingredients

  • 2/3 cup (160ml) olive oil
  • 8 x 350g Frenched lamb shanks (ask your butcher to do this)
  • 2 leeks, cut into 1cm pieces
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • ¼ cup (75g) harissa paste
  • 2 cinnamon quills
  • 2 star anise
  • 1 pinch saffron threads
  • Finely grated zest and juice of 1 orange
  • 1/2 cup (125ml) white wine
  • 1/2 cup (110g) dried apricots, chopped
  • 2/3 cup (110g) pitted dates, chopped
  • 400g can chickpeas, rinsed, drained
  • 3 x 400g cans chopped tomatoes
  • 2 cups (500ml) chicken stock
  • 100g Sicilian olives
  • Coriander leaves and chopped smoked almonds, to serve
 

Method

  1. Preheat the oven to 150°c.
  2. Heat 1/3 cup (80ml) oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned.
  3. Transfer lamb to a plate and set aside. Discard any remaining oil.
  4. Return casserole to medium-high heat and add remaining 1/3 cup (80ml) oil. Add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring, for 2-3 minutes or until fragrant.
  5. Add orange juice and white wine, and bring to the boil.
  6. Cook, scraping bottom of casserole with a wooden spoon, for 2-3 minutes or until wine mixture is reduced by half. Stir through apricot, date, chickpeas, tomatoes and stock, and bring to the boil.
  7. Return lamb to casserole, then cover and transfer to oven.
  8. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.
  9. Increase oven temperature to 200°c and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.
  10. Meanwhile, using the heel of your hand, squash olives and discard pits.
  11. Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.
  12. Enjoy!
 
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