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Moroccan Spiced Lamb Shanks with Saffron Rice Pilaf

Ingredients (Moroccan Spiced Lamb Shanks):
4 Lamb Shanks
Olive Oil
1 tsp Ground Ginger
1/2 tsp Ground Cumin
1/2 tsp Ground Pepper
1/2 tsp Ground Nutmeg
1 Brown Onion, finely diced
400g Tin Chopped Tomato
250ml chicken Stock
Salt, to taste
2 tbsp Flat Leaf Parlsey, roughly chopped

Ingredients (Saffron Rice Pilaf):
Olive Oil
1 Brown Onion, diced
2 Garlic Cloves, minced
2 tsp Ground Cumin
2 tsp Ground Coriander
1/2 tsp Ground Cinnamon
Pinch Saffron Threads
1.5 cups Basmati Rice
1L Chicken Stock
1/4 cup Slivered Almonds, lightly toasted
1/4 cup Currants
Sea Salt & Pepper

Method (Moroccan Spiced Lamb Shanks):
Step One - Preheat the oven to 150c.
Step Two - With a dash of olive oil brown the lamb shanks in a large frying pan before transferring to a small roasting pan.
Step Three - In the same frying pan add the spices and onion then cook for 4-5 minutes. Add the tomatoes and chicken stock. Stir to combine. Season to taste.
Step Four - Bring to the boil before pouring the tomato mixture over the lamb shanks. Cover with foil and cook in the oven for 2.5 hours, turning occasionally.
Step Five - To serve, plate alongside the Saffron Rice Pilaf and top with the roughly chopped flat leaf parsley.

Method (Saffron Rice Pilaf):
Step One - Heat the olive oil in a large saucepan over a medium heat before adding the diced onion and garlic. Stir gently for 5 minutes, or until the onion is slightly golden. Add the spices, saffron and rice, heat through for a further 1-2 minutes.
Step Two - Add the chicken stock to the saucepan and bring to the boil. Cover, reducing the heat to low and simmer for 15-20 minutes or until the stock has been absorbed. Remove from the heat and allow to stand, covered, for 5 minutes.
Step Three - Separate the grains of rice with a fork, before gently combining in the currants and almonds. Season with salt & pepper.

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