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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.