Recipes FRUITY MOROCCAN LAMB SHANKS

FRUITY MOROCCAN LAMB SHANKS

Prep 15 mins
Cooking 3 hrs
Serves 4

Follow a sure path straight to dad’s heart this Father’s Day by serving up a giant hunk of melt-in-the-mouth meat. Spicy and savoury, our Cape Herb & Spice Moroccan Exotic Spice blend gives these lamb shanks an exotic taste of north Africa. Dates lend a fruity sweetness that is balanced perfectly by the slightly tart notes of dried apricots. These Moroccan lamb shanks are brilliant served with nutty cooked pearl barley as a side.

- WHAT YOU WILL NEED -

  • 4 lamb shanks
  • Pinch of salt
  • 1 Tbsp vegetable oil
  • 1 lrg white onion, finely chopped
  • 2 fat cloves garlic, minced
  • 3 Tbsp MOROCCAN SPICE
  • 1 Tbsp flour
  • 2 cups water
  • 1 lrg tomato, peeled and cut into small blocks
  • 8 fresh or dried dates
  • 12 dried apricots
  • Sm handful of sultanas (optional)
  • TO GARNISH ~ mint leaves, pomegranate seeds, toasted almond slivers
  • TO SERVE ~ pearl barley

- METHOD -

Heat a large frying pan and add a dash of oil. Salt the shanks and brown until nicely caramelized all over. Set shanks aside in an ovenproof roasting dish with a lid. Add the onions to the same frying pan and cook for a few minutes, stirring to lift any cooked-on brown bits from the bottom of the pan. Add the garlic, flour and Cape Herb & Spice Moroccan Exotic Spice and cook, stirring, for a further minute. Then add the water to deglaze the pan before pouring this juice over the lambs shanks. Scatter over the tomatoes and fruit, cover and place in a 160 ºC oven for 2 to 3 hours until the shanks are fall-off-the-bone soft.

Garnish with mint leaves, pomegranates and toasted almonds.

COOKS TIP ~

Other ways to cook these shanks include: 1) low and slow on your stove top; 2) low and slow in a slow cooker or; 3) hard and fast for 60 minutes in your pressure cooker.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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