Slow cooked Moroccan lamb shanks

Slow cooked Moroccan lamb shanks

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch (COOK TIME: 60+ min)

Ingredients

  • 1 tablespoon olive oil
  • 4 frenched lamb shanks
  • 1 large brown onion, chopped
  • 1 red capsicum, seeded and diced
  • 1 medium carrot, diced
  • 1 1/2 tablespoons Middle Eastern spice mix
  • 3 cloves garlic, crushed
  • 1 tablespoon finely grated ginger
  • 1/2 cup dried pitted dates
  • 1 tablespoon honey
  • 4 long strips lemon peel
  • 400 g can Mutti ‘Polpa’ Chopped Tomatoes
  • 2 tablespoons Mutti Tomato Paste Double Concentrated
  • 1 cup beef stock
  • pearl couscous
  • steamed beans

Tip: Moroccan lamb shanks can also be served with rice or mashed potato, if preferred.

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Method

  1. Preheat oven to 160ºC.
  2. Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour off excess oil.
  3. Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven. Cook for 2 hours.
  4. Serve with Pearl couscous and beans.

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Also made with: Polpa


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