Moroccan Lamb Shanks
Lamb is a very good source of B-group vitamins, iron, zinc and selenium. In this recipe the lamb is cooked with warming spices that will kick-start your metabolism and your tastebuds!
2 tbsp extra virgin olive oil
4 (1.2kg) lamb shanks, frenched
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp dried mint
1 tsp sea salt
1 tsp ground black pepper
¼ tsp cayenne pepper
2 cups beef stock
1½ tbsp lemon juice
1 tbsp chopped fresh parsley
- Preheat oven to 160°C/320°F.
- Heat the oil in a large heavy-based, ovenproof saucepan over medium-high heat. Add lamb shanks, Cook, turning regularly for 3 minutes or until lightly seared. Remove and set aside on a large plate.
- Add garlic, cumin, coriander, paprika, mint, salt, pepper and cayenne to pan. Cook, stirring for 1 minute or until fragrant. Return lamb and any juices to pan. Pour in stock and lemon juice and gently stir to combine. Cover with a tight fitting lid or foil.
- Cook in the oven for 2 hours or until lamb is tender. Remove lid and turn lamb over in juices. Increase heat to 220°C/425°F. Cook, uncovered, for a further 15 minutes or until lamb is lightly browned and caramelised.
- Sprinkle with parsley, to serve.
Serve lamb with Parsnip Mash or Cauliflower Rice, or a light leafy green salad.