Name: Moroccan lamb shanks
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 (800g) french-trimmed lamb shanks; 1 small brown onion (80g), finely chopped; 1 teaspoon ras el hanout; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon ground white pepper; pinch saffron threads; 400 gram canned chopped tomatoes; 1 1/2 cup (375ml) vegetable stock; 2 tablespoon dried currants; 180 gram persian feta, crumbled; 2 tablespoon preserved lemon rind, finely chopped; 2 tablespoon roasted slivered almonds; 1/4 cup loosely packed fresh coriander (cilantro) leaves

Moroccan lamb shanks

Shank you very much!

Serves 4

Prep

15M

Cook

Total

4H 15M

Lamb shanks are one of the most irresistible meats when cooked well, and are best enjoyed falling off the bone and swimming in sauce. Here we have them in a fragrant Moroccan spices, dried currants and crumbled fetta.

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Ingredients

1 tablespoon olive oil

4 (800g) french-trimmed lamb shanks

1 small brown onion (80g), finely chopped

1 teaspoon ras el hanout

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground white pepper

pinch saffron threads

400 gram canned chopped tomatoes

1 1/2 cup (375ml) vegetable stock

2 tablespoon dried currants

180 gram persian feta, crumbled

2 tablespoon preserved lemon rind, finely chopped

2 tablespoon roasted slivered almonds

1/4 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Preheat oven to 150°C/300°F.

2.Heat oil in a large flameproof baking dish, cook lamb until browned all over. Remove from dish.

3.Meanwhile, add onion to dish, cook, stirring until softened. Add spices, cook, stirring until fragrant. Return lamb to dish with tomatoes, stock and currants and bring to the boil. Cover dish, cook, in oven, 2½ hours or until lamb is almost falling off the bone. Season to taste.

4.Skim and discard excess fat from surface of sauce. Divide lamb and sauce among plates. Sprinkle with feta, preserved lemon rind, nuts and coriander.

Persian feta is a soft, creamy cheese marinated in a blend of olive oil, garlic, herbs and spices. It is available from most delicatessens and major supermarkets. This recipe can be made a day ahead to the end of step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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