Moroccan lamb shanks recipe
Made with Double concentrated tomato paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
(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.
We also recommend this calf liver recipe!
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Tip: Moroccan lamb shanks can also be served with rice or mashed potato, if preferred.
We also recommend this calf liver recipe!
Moroccan lamb shanks recipe: Method
- Preheat oven to 160ºC.
- 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.
- 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.
- Serve Moroccan lamb shanks with Pearl couscous and beans.
