This fragrant, zesty, rich and meaty moroccan lamb shank dish with a side of herby almond couscous is the perfect dish for a family Sunday lunch.
Serves 4 Prep Time 30 minutes Cook Time 3 hours
For the shanks
- 4x lamb shanks (we love Pure South)
- 2 tbsp plain flour
- 1 tbsp Beef marrow (we love Hansells)
- 1 cup white wine (we love Ara)
- 1 cup lamb stock (we love Simon Gaults)
- 400g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp honey
- 1 tbsp soy sauce (we love Kikkoman)
- Juice & zest of an orange
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- 1 tbsp Marrocan spice mix (we love Simon Gaults)
- ½ cup dried apricots
- ½ cup dried figs dried figs
For the couscous
- 1 packet couscous (we love Diamond chicken and lemon)
- ½ cup roasted almonds, roughly chopped
- A handful of flat-leaf parsley, roughly chopped
- 1 tbsp Honey
- 1 lemon
- A handful of baby Spinach
- Preheat oven to 180C
- Coat shanks in flour and a pinch of salt.
- Heat marrow in a ovenproof casserole dish or large fry-pan on medium heat. Brown shanks all over for 5–6 minutes.
- While shanks are browning, combine wine, chicken stock, tomatoes, tomato paste,honey, and orange juice and zest.
- Set browned shanks aside. Wipe casserole dish or pan clean with paper towels to remove any blackened flour. Add a good drizzle of oil to the dish or pan and cook onion and garlic until soft, 2–3 minutes. Add Morrocan Spice and cook for 1 minute further. Stir in liquid mixture. Return shanks to casserole dish or fry-pan along with figs and apricots. Cover with a tight-fitting lid and cook for 2½–3 hours until meat is tender.
- Make the couscous according to the packet instructions. Fluff with a fork then fold through almonds, parsley, honey lemon and spinach. Season to taste.
- spoon some couscous onto each plate and top with a lamb shank, some fruit, and a spoonful of sauce. Devour!