Slow Cooked Moroccan Lamb Shanks

I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

INGREDIENTS

4 lamb shanks
2 tablespoons olive oil ; divided use
1 onion ; chopped finely
5 garlic cloves ; crushed
1 tablespoon cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon grated fresh ginger
1/2 cup white wine
4 cups water
4 teaspoons instant chicken bouillon granules
1 tablespoon tomato paste
4 tablespoons honey
2 tablespoons hot mango chutney
10 dried apricots ; chopped finely
1 1/2 tablespoons cornflour

serving(s)

INSTRUCTIONS

See original recipe: http://www.geniuskitchen.com/...

For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.

Are you the original author? Claim your page on BigOven to get more exposure in our apps.

NOTES

Alert editor

Slow Cooked Moroccan Lamb Shanks

4  lamb shanks 
2 tablespoons olive oil divided use
1  onion chopped finely
5  garlic cloves crushed
1 tablespoon cumin 
2 teaspoons ground coriander 
2 teaspoons cinnamon 
3/4 teaspoon cayenne pepper 
1 teaspoon grated fresh ginger 
1/2 cup white wine 
4 cups water 
4 teaspoons instant chicken bouillon granules 
1 tablespoon tomato paste 
4 tablespoons honey 
2 tablespoons hot mango chutney 
10  dried apricots chopped finely
1 1/2 tablespoons cornflour

Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
 Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
 Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
 Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
 About 10 Min's before the end of cooking, add apricots, stir to combine.
 Remove shanks and cover with foil to keep warm.
 Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
 I served ours over couscous and poured the sauce around the dish.

Add photo

Bookmarked from external site
BigOvenBookmarker

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving(s) (713g)
Recipe Makes: 4 serving(s)

Calories: 1237
Calories from Fat: 853 (69%)

Amt Per Serving		% DV

	Total Fat 94.8g	126 %
	Saturated Fat 46.6g	233 %
	Monounsaturated Fat 34.6g
	Polyunsanturated Fat 3.4g
Cholesterol 835.3mg		257 %
Sodium 279.6mg		10 %
Potassium 1489.9mg		39 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 3g	12 %
	Sugars, other 29.8g
Protein 60.8g		87 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1237

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe