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Moroccan spiced lamb shanks with preserved lemon and chick peas

Moroccan spiced lamb shanks with preserved lemon and chick peas

Serves

4

Prep Time

20

Cook Time

120

Ingredients

4 Lamb shanks, trimmed

2 tbsp Olive oil

2 Carrots, thickly sliced

1 Onion, sliced

1 ½ tbsp Moroccan spice blend seasoning

600ml Chicken stock

1 tbsp Honey

50g Preserved lemon skin and pith (pulp removed), finely chopped

420g Tin chick peas, rinsed and drained

Flat leaf parsley salad and cous cous, to serve

Method

  • Preheat the oven to 170ºc. .Place a large frying pan over a high heat and fry the lamb shanks in the oil for 5 minutes or until nicely coloured. Transfer to a large casserole dish and season with salt and pepper.
  • Add the carrot and onion to the frying pan and cook for 1 minute. Stir in the spice blend, add the chicken stock, honey and preserved lemon and bring to the boil. Pour over the shanks, cover and cook for 1¾ hours or until very tender.
  • Add the chick peas and cook for 15 minutes. Serve with a flat leaf parsley salad and some cous cous.
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