Serves 4 people
Nothing beats the aroma and taste of lamb on the bone, especially the shank. This recipe uses simple ingredients that create the best flavour for lamb. I first created this recipe for some friends and now it is enjoyed by my family at least every month. We accompany the shanks with raisin and parsley couscous, but it can also be eaten with mashed potato or rice. It definitely needs something that can soak up all that amazing sauce. Shanks look like a big piece of meat but trust me when I say you will eat the whole shank. There is no room for sharing in this dish, so be prepared to cook generously.
This recipe is cooked in a Tagine. The Tagine is designed in a way to trap the steam that rises and send it back down. So there is no need to add water half way through cooking. If you have never cooked in one please do! The flavour of your cooking intensifies and the result never disappoints.
For those who don't have a Tagine just yet, you can cook this recipe in a baking dish. Be sure the cover the dish with foil and check after an hour or so. Water may need to be added. As this recipe is cooked on a gas stove using the Tagine, substitute it with a non-stick fry pan then transfer the ingredients into the baking dish. The shanks may take longer to cook in a baking dish, possibly an extra half hour.
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| Moroccan Lamb Shanks |
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| Moroccan Lamb Shanks served with Couscous |
