An amazing winter warmer a real mid-week treat or perfect for entertaining on the weekend. Just remember this dish needs time to cook, so set it up in the slow cooker before you head out for the day.
Go crazy and mix it up with whatever local, seasonal vegetables you’ve got on hand. In this version Reece used capsicum, orange and mushrooms.
Moroccan Lamb Shanks
Ingredients
1/4 cup olive oil
2 lamb shanks
1 onion - finally diced
2 garlic cloves- Crushed
1 chilli - diced
1tsp smoked paprika
1 cinnamon quill
1 pinch saffron threads
1/2 cup white wine
1 1/2 cups chickpeas (cooked and drained)
1 punt cherry tomatoes
1tbsp Tomato passata
500ml beef stock
1/2 cup dried currants
Method
Pre Heat oven to 130C
In a flame proof casserole dish cook heat olive oil on high then cook lamb shanks turning frequently for 5-8 minutes or until evenly brown. Remove lamb shanks from then dish then add onions, garlic and chilli and cook until soft however not caramelised. Add smoked paprika, cinnamon, saffron and wine then reduce by half.
Add remaining ingredients to casserole dish then bring to the boil. Once boiled carefully transfer dish to the oven and cook for 3 hours with lid off.
Serve with toasted macadamias and fresh coriander. Perfect accompanied with quinoa or a cream root vegetable mash.
