Recipe: Moroccan Lamb Shanks - The Grace Tales

Recipe: Moroccan Lamb Shanks

This recipe is a great one for the whole family. It’s a one-pot wonder that you can leave to simmer away while you get on with more important things.

Serves: 6 Prep time: 10 mins Cook time: 5 hours

5 lamb shanks
1 onion, finely sliced
2 red capsicums, seeded and diced
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1½ tsp sweet paprika
3 tbsp tomato paste
3 Medjool dates, chopped
400g can chopped tomatoes
500ml chicken stock or water
3 large sweet potatoes, cubed

Step 1:
Preheat oven to 150°C. Drizzle a roasting tray with a generous pour of olive oil and sweat off the onion and red capsicums on the stovetop. Then add the lamb shanks and all of the spices. Turn up the heat and brown the shanks all over. This will only take a few minutes.

Step 2:
Remove from the heat and add the remaining ingredients to the tray, ensuring the shanks are ¾ covered with stock. Place in the oven, uncovered, to roast slowly.

Step 3:
The shanks will be ready when you can shred them with a fork and the liquid has turned in to a thick sauce. Remove the meat from the bone and serve with your choice of sides.

Serving suggestion:
We love these shanks with mashed sweet potato and crispy winter snow peas.

Stacey Clare – A Healthy Mum’s Nutritional Tip:
Not only does this meal taste incredible, it’s great for you too. When you cook meat on the bone it allows for the gelatine and minerals in the bones to be released. Gelatine is especially great for helping our digestion, joint health and the growth of our skin, hair and nails.

Recipe: Stacey Clare Photography: Grace Alyssa Kyo 

SHOP: Mudd Australia dinner plate, $50. Mark Tuckey for Cotton On tea towel, $24.95 (2 pack)