Moroccan lamb shanks with apricot & pistachios
4 X 320g Lamb shanks, Frenched
35g (¼ cup) Plain flour
60ml (¼ cup) Olive oil
2 Small red onions, thinly sliced
3 cloves Garlic, thinly sliced
2 tsp Ground ginger
1 Cinnamon quill
750ml (2 cups) Good quality beef stock
85g (¼ cup) Tamarind puree
100g (2/3 cups) Dried apricots
70g (1/2 cup) Pistachios, roasted
¼ cup Roughly chopped coriander
Pearl couscous and chickpea salad, to serve
- Place lamb shanks and flour in a large bowl and toss to coat, then season with salt and pepper.
- Heat oil in a large ovenproof casserole dish or tagine over medium-high heat. Dust excess flour from lamb shanks and fry for 5 minutes, turning, or until lightly browned all over. Remove shanks from the dish and set aside. Pour off most of the fat and oil from the dish, leaving about 2 tablespoons.
- Preheat oven to 160C. Return dish to the heat and onions and garlic. Cook, stirring occasionally, for 5 minutes until onions are soft. Add ginger and cinnamon, and cook for a further 3 minutes or until fragrant.
- Add stock, tamarind and apricots, and stir to combine. Place shanks back into the dish, push down slightly and turn to coat in liquid. Bring to a gentle simmer, then cover. Bake for 2½ hours or until lamb falls away from the bone.
- To serve, divide shanks among four plates, spoon over sauce and sprinkle with pistachios and coriander. Serve with pearl couscous and chickpea salad.
- Alternatively, cook lamb shanks in a slow-cooker according to manufacturers instructions.
- If you like, serve Moroccan lamb shanks with your favourite selection of steamed vegetables.