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Lamb Shank Love !!

by Lauren Branson

Local Lamb Shanks at Your Food Collective

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. 

Lamb Shanks at Your Food Collective

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. 

Local Lauren Branson
Lauren Branson


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