Slow Cooked Moroccan Lamb Shanks Recipes

Slow Cooked Moroccan Lamb Shanks

 
A recipe packed with so much flavor that will keep everyone coming back for some more.

Ingredients:
4 lamb shanks
1 onion, finely chopped
5 garlic cloves, minced
1 tsp grated ginger
2 tbsp olive oil
2 tsp coriander powder
2 tsp cinnamon powder
3/4 tsp cayenne pepper
1/2 cup white wine
4 cups vegetable stock
4 tsp instant chicken bouillon granules
1 tbsp tomato paste
4 tbsp honey
2 tbsp mango chutney, the hot kind
10 dried apricots, chopped
1 1/2 tbsp cornflour
1 tbsp cumin powder

Directions:
1. Heat a tablespoon of olive oil in a pan on medium heat.
2. Brown the lamb shanks in this oil, until it is uniformly browned.
3. Once browned, remove from the pan and transfer into a slow cooker.
4. In the same pan, heat a bit the rest of the olive oil on medium heat.
5. Saute the onions, garlic and ginger until they are cooked. This should only take a minute or so.
6. Add in the spices, cumin, coriander, cinnamon and cayenne pepper. Cook until the aromas of these spices come out.
7. Then add in the wine, water, chicken bouillon cubes, tomatopaste, honey and the mango chutney.
8. Bring it to a boil and turn off the heat.
9. Transfer the contents of the pan into a slow cooker, along with the lamb shanks.
10. Cover and cook on low heat for 4 and a half to 5 hours, until meat is tender and starts to fall off the bone.
11. Turn the lamb shanks during the cooking process to ensure that the shanks are evenly cooked.
12. 10 minutes before you turn off the heat, add the apricots and give it a good stir.
13. Once the shanks are done, remove them from the slow cooker and cover them up in foil to keep warm
14. To the gravy in the pot, add corn flour mixed in a little water to thicken the gravy. Bring it to a boil and let it simmer for a few minutes until the gravy thickens.
15. Serve with bread, couscous or white rice.