Moroccan Lamb Shanks with Couscous 

Servings:4
4 lamb shanks from Hudson Meats
1 jar tomato sauce from Hudson Meats
3 cloves Bellingen garlic (minced) from Hudson Meats
2 tbsp minced ginger
1 tbsp olive oil
1 red onion finely chopped
4 tbsp Harissa spice mix
2 tsp ground turmeric
2 tsp ground cumin
1 cinnamon quill
60g pitted dates
400g canned chickpeas (drained)
1 ½ cups chicken stock
Salt and pepper to taste
*add 1 tsp salt if the Harissa spice mix does not contain salt
Pomegranate seeds and coriander for garnish
 
Couscous
1 packet Moroccan Couscous from Hudson Meats
500ml boiling hot water
2 tbsp olive oil

 

Method

  1. Season lamb shanks with 2 tbsp harissa spice mix and set aside for 30 minutes to 1 hour to marinade,
  2. Spray a pan with 1 tbsp olive oil and brown lamb shanks on each side. Remove from pan,
  3. Add olive oil to the same pan. Add onions, cinnamon, ginger and garlic. Cook until slightly fried. Add remaining harissa spice mix, turmeric and ground cumin. Fry for 1- 2 minutes.
  4. Add spice mix to a slow cooker. Add dates, chickpeas, tomato sauce and stock. Mix well. Place lamb inside.
  5. Cook on high for 6 hours. Mix and flip over lamb in 2 hour intervals.
  6. Add contents of couscous to a large bowl. Pour hot water and olive oil. Mix with a fork and cover with a plate.
  7. Serve couscous with lamb shanks and gravy. 

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