Original recipe from Taste, however I added a couple of little extras to boost the yum factor. These went down magnificently, even the fussier family members licked their plate clean!
Moroccan Lamb Shanks
2 tbsp good quality olive oil
4 lamb shanks
3 chorizo sausages, quartered lengthways and diced, fried and then drain on paper towel
2 red onions, finely diced
2 cloves garlic, crushed
1 tbsp Harissa Spice mix
425g can crushed tomatoes – I try and use Australian grown where I can
1c beef stock
400g can chickpeas, drained and rinsed
400g sweet potato, peeled and diced in 1cm cubes
1 litre chicken stock
- Preheat oven to 150°C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish.
- Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly with aluminium foilPlace lamb in oven. Cook for 3 1/2 hours. Stir in chickpeas, chorizo and sweet potato. Cover and return to oven. Cook for a further 1 1/2 hours or until lamb is tender. Remove from oven. Season with salt and pepper..
- Meanwhile, bring stock to the boil in a large saucepan over high heat. Reduce heat to medium. Add polenta in a thin, steady stream, stirring constantly. Cook, stirring, for 10 to 15 minutes or until mixture comes to the boil. Remove from heat. Stir in butter. Spoon polenta onto plates. Top with lamb shanks. Spoon over sauce.
2 thoughts on “Moroccan Lamb Shanks”
Is there a reason to put both lamb and pork in this dish? And where did you get your Chorizo from? Is it Spanish, Portuguese, Mexican or South America? Is fermented ok also?
The Chorizo came from a local butcher. Included to improve the flavour profile and spice prominence. In other words, chorizo tastes nice, and, not unlike bacon, makes EVERYTHING better, although not traditionally moroccan