Slow-Cooked Moroc­can Lamb Shanks

Woman's Weekly (UK) - - Cookery -

SERVES 4

✱ 4 small lamb shanks ✱ 1tbsp chicken sea­son­ing (we used Bart)

✱ 2tsp ground co­rian­der ✱ 2tsp ground cumin

✱ 1tsp pa­prika

✱ 2tbsp olive oil

✱ 1 large red onion, sliced

✱ 3 gar­lic cloves, crushed ✱ 2 x 400g cans chopped to­ma­toes

✱ 2tsp rose harissa paste (we used Be­lazu)

✱ 1 red pep­per, de­seeded and sliced

✱ 500g (1lb 2oz) pre­pared but­ter­nut squash and sweet pota­toes

✱ 2 x 400g cans chick­peas ✱ Co­rian­der sprigs and cous­cous, to serve 1 Heat the oven to 180°C, Gas Mark 4. Sea­son the lamb with salt, pep­per, chicken sea­son­ing, co­rian­der, cumin and pa­prika. 2

Heat the oil in a flame­proof casse­role, add the lamb and brown for 10 mins, turn­ing oc­ca­sion­ally. Add the onion, and gar­lic and cook for 5 mins. 3

Add the to­ma­toes, harissa paste, red pep­per, but­ter­nut squash and sweet pota­toes and bring to the boil.

4

Cover and cook in the oven for 1hr 30 mins, un­til the lamb and veg­eta­bles are ten­der. Add the chick­peas and cook for a fur­ther 30 mins. Serve with co­rian­der sprigs and cous­cous.

PER SERV­ING: 764 calo­ries, 34g fat (12g sat­u­rated),

48g car­bo­hy­drates

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