Moroccan Lamb Shanks
Pepper & Me
Slow-cooked lamb shanks infused with warm Moroccan spices until meltingly tender. A comforting meal that's big on flavour.
Ingredients
3-4 lamb shanks
2 carrots, diced
1 onion, diced
100g Mo’Rockin Paste
1 can chopped tomatoes
4-6 dried apricots
Man Grind Flakes, to taste
1 1/2 cups of water
1 can chickpeas, drained
1 ½ cups couscous
½ bag baby spinach (optional)
blank
Sprinkle of Mother Dukkah, optional
Feta, crumbled, optional
Directions
If you have time, brown the lamb shanks on all sides before slow cooking. This adds extra flavour to the finished dish.
Add the carrots, onion, and Mo’rockin paste to the bowl of your slow cooker. Add the canned tomatoes and roughly chopped dried apricots (if using). Season generously with Man Grind Flakes, pour in 1 ½ cups water, and stir well.
Nestle the lamb shanks into the slow cooker. Cook on low for 8 hours or high for 6 hours. Alternatively, pressure cook for 45 minutes, then allow a natural release before opening the lid.
Carefully lift the lamb shanks out and set aside, covering loosely with foil to keep warm. Stir in the couscous and drained chickpeas, then cover with the lid and leave to sit for 10 minutes.
The couscous will fluff up and soak up plenty of the cooking liquid. Stir through the baby spinach, if using. Serve the lamb shanks over the couscous and finish with feta or Mother Dukkah, if you like
