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Moroccan Lamb Shanks
Recipe by Wade Drummond
This fragrant lamb recipe will have your meat falling off the bone.
- Steps
- Ingredients
Steps
- Heat olive oil in a pressure cooker on a medium-high heat, brown the lamb shanks all over, then remove and set aside. Reduce the heat and add the onions, sauté until soft, add the chilli, garlic and coriander stalks, cook for 1 minute. Stir in the paprika, chilli powder, coriander, cumin and turmeric. Return the lamb shanks back to the pressure cooker and turn to coat in the mixture. Add the tomatoes and enough stock to cover the shanks. Increase heat to high and bring to the boil, cover with lid and when pressure cooker starts whistling lower heat to medium low. Cook for 55-60 minutes, remove lid and remove lamb shanks, cover to keep warm. Stir through the chickpeas and saffron, simmer for 10 minutes. Add remaining stock if mixture is too thick. Stir through the spinach and turn off heat.
- Heat olive oil in a pressure cooker on a medium-high heat, brown the lamb shanks all over, then remove and set aside. Reduce the heat and add the onions, sauté until soft, add the chilli, garlic and coriander stalks, cook for 1 minute. Stir in the paprika, chilli powder, coriander, cumin and turmeric. Return the lamb shanks back to the pressure cooker and turn to coat in the mixture. Add the tomatoes and enough stock to cover the shanks. Increase heat to high and bring to the boil, cover with lid and when pressure cooker starts whistling lower heat to medium low. Cook for 55-60 minutes, remove lid and remove lamb shanks, cover to keep warm. Stir through the chickpeas and saffron, simmer for 10 minutes. Add remaining stock if mixture is too thick. Stir through the spinach and turn off heat.
- To serve, spoon polenta onto a plate, top with a lamb shank, spoon over the sauce and top with coriander leaves to serve.
Notes
Preparation: 10 minutes Cooking: 1 hour 40 minutes
