Recipe Moroccan lamb shanks : Hearty Dishes and Tasty

Recipe Moroccan lamb shanks : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Moroccan lamb shanks has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 6 serving, Capable cooks level.

There’s no better time for lamb shanks, and this recipe includes instructions for cooking in a stockpot as well as a slow cooker, casserole and pressure cooker.


  • 1 tablespoon olive oil
  • 6 (about 1.2kg) small lamb shanks, French trimmed
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, coarsely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • 1 x 7cm cinnamon stick
  • 1L (4 cups) Massel chicken style liquid stock
  • 600g orange sweet potato (kumara), peeled, coarsely chopped
  • 1 x 400g can brown lentils, rinsed, drained
  • 100g pitted dried dates, halved
  • Cooked couscous, to serve
  • Fresh coriander leaves, to serve


  • Step 1
    Heat the oil in a stockpot or flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 4-5 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.
  • Step 2
    Add the onion, carrot and garlic to the pan. Cook, stirring, for 5 minutes. Add the cumin, turmeric, paprika and cinnamon and cook, stirring, for 30 seconds or until aromatic. Stir in the stock.
  • Step 3
    Add the lamb and stir to coat. Cover and bring to the boil. Reduce heat to low. Simmer for 1 hour.
  • Step 4
    Add sweet potato, lentils and dates. Increase heat to high. Cook, uncovered, for 30 minutes or until the lamb is tender. Set aside for 10 minutes to rest. Season with salt and pepper.
  • Step 5
    Divide the couscous among serving dishes. Top with the lamb and sauce. Sprinkle with coriander leaves to serve.

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