Moroccan lamb shanks

Moroccan Lamb Shanks

Serves: 4 | Preparation Time: 15 min | Cooking Time: 2.5 hours


4x Tasman lamb shanks
6 tbsp olive oil
2 tbsp plain flour
1 tsp salt
1 carrot, diced

4 cloves garlic, sliced
1 brown onion, sliced
2 tsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
Freshly ground black pepper
2 tbsp tomato paste
1 x 400g can diced tomatoes
1½ cups beef stock
6 kipfler potatoes
2 tbsp butter
Salt and pepper to taste
Coriander and flat-leaf parsley, to garnish

  1. Preheat oven to 170°C. Toss lamb shanks in flour and salt on all sides.
  2. Heat 4 tbsp of olive oil in a large, heavy-based frying pan. Brown the shanks all over for 3 minutes and transfer to a large casserole dish or Dutch oven. Clean frying pan and heat more oil and cook garlic, onion and carrot for 4 minutes or until tender.
  3. Add the paprika, cumin, ground coriander and pepper, and cook for 1 minute.
  4. Stir in the tomato paste, crushed tomatoes and stock. Pour into the casserole dish to cover the shanks. Cover with lid and cook in the oven for 2.5 - 3 hours, or until the meat is tender.

  5. In the last 30 minutes of cooking the shanks in the oven wash and cut the kipfler potatoes into quarters leaving the skin on and place in a large saucepan. Cover with plenty of cold water and place over high heat. Bring to the boil and cook, covered, for 10-12 minutes or until tender. Drain potatoes and add 2 tablespoons of butter and salt and pepper to taste, stir through.
  6. To serve place potatoes on plate and then put shank on top. Spoon over any extra sauce from the shanks and garnish with lots of chopped fresh parsley and coriander.
Results may vary.