Moroccan Style Lamb Shanks

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.

Moroccan Lamb Shanks

Moroccan Lamb Shanks served with Couscous

Emile Henry Tagine

Ingredients

• 4 lamb shanks
• 2 capsicums, roughly chopped
• 2 red onions, sliced
• 6 cloves of garlic, sliced
• 2 bay leaves
• 12 whole peppercorns
• 2 tsps dried oregano
• Rind of 1 lemon
• 1 x 300g can tomatoes
• 125ml white wine
• 1 tsp brown sugar
• Olive oil
• Salt

Method

1. Preheat oven to 180^oC.

   

   Step 5

2. Heat the Tagine on medium heat adding about 2 tablespoons of oil. Seal the lamb shanks on all sides giving them a nice golden brown colour. I usually seal two at a time adding oil again with the second batch. Place shanks on a plate and salt them to your liking.
3. Add another 2 tablespoons of oil to the Tagine and lower the heat. Add the onions to the dish and sweat them until translucent. Add the garlic and simmer for about a minute. 
4. Add the chopped capsicums and cook on low heat until heated through. This takes about 5 minutes. 
5. Add the bay leaves, peppercorns, lemon

   

   Step 7

   rind and oregano to the dish. Stir through and simmer for 2 minutes. Just enough time for the aromas to permeate the food.
6. Add the white wine and canned tomatoes with 1/2 cup water to the dish. Stir through then add the brown sugar. Simmer for 10 minutes. Season with salt. Basically you want the capsicums to soften and all the flavours to combine. 
7. Return the lamb shanks to the dish. Immerse them into the sauce. Add hot water just until the liquid reaches the rim. You may not need this step depending on how full your dish is. You just don't want too much liquid before you add the lamb.
8. Cover and place in the oven for 2 hours. When using a Tagine there is no need to check the dish until finished. If using a baking pan, check after 1 hour.
9. Serve with couscous, mashed potato or rice. Enjoy!