Fragrant Moroccan Lamb Shanks with Pumpkin Recipe
How to make Fragrant Moroccan Lamb Shanks with Pumpkin
Method
- Preheat the oven to 180°C (160°C fan-forced) . Place a large, heavy-based tagine or casserole over a high heat with a tablespoon of olive oil. Add the lamb shanks and cook for 5 minutes or until all sides are browned. Remove from the pan, reduce the heat to medium and add the onion, garlic and dried spices and stir until fragrant.
- Place the lamb back into the pan. Add honey, dried apricots and 500ml stock. Bring to boil, place a lid on the pan and bake in oven for 2 hours. Remove from the oven and add the pumpkin and chick peas. Cover and cook for for a further 30 minutes or until the lamb and pumpkin are tender.
- Meanwhile, make cous cous by placing it in a large bowl and stirring through the remaining oil with a fork until well coated. Boil the remaining stock and pour it over the cous cous. Cover with cling film and leave for 10 minutes.
- Use a fork to stir the cooked cous cous and to break up any clumps. Add the almonds, orange zest and herbs and season well with salt and pepper. Toss to combine.
- To serve, add a base of cous cous and spoon sauce mixture over it, top with lamb shank. Garnish with a few coriander leaves.
Tip: You can use kent pumpkin or sweet potato instead of butternut pumpkin.
Optional: Try using dates instead of apricots. Or try slivered almonds instead of whole.