Slow cooked Moroccan lamb shanks

Slow cooked Moroccan lamb shanks

Made with Concentrato

The Double Concentrated Tomato Puree is intense and tasty, and in its various versions is ideal to enhance the color, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to obtain 1 kg of Double Concentrated Tomato Puree.

(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: Concentrato


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