First off all, apologies for the awful photo quality, it was taken on my iPhone last minute! But I’m glad I did take a photo, this was a seriously good Moroccan lamb shank dish from my Jamie Oliver app and made a great alternative to a traditional Sunday lunch. It was a pretty simple chop and chuck in kind of recipe, but as it was a Jamie Oliver recipe, there were a lot of ingredients to chuck and buy but well worth it for a special Sunday dinner!
Here’s the recipe (serves two)
Ingredients…
2 lamb shanks (the butchers sell them cheaper than the supermarkets!)
1 carrot – chopped
1 red onion – roughly chopped
2 cloves of garlic – crushed
1 lemon
small bunch of fresh coriander
50g dried apricots – halved
1 400g tin of chickpeas
50g blanched almonds
1 tin of chopped tomatoes
1 tbsp plain flour
2tsb ground cumin
1 tbsp ground coriander
2 tsp ground ginger
1 cinamon stick – halved
1 tbsp runny honey
1 dried red chilli
250ml lamb stock
Natural yoghurt and mint leaves for serving
Olive oil, salt and pepper.
Steps…
Chop and prepare the veg and spices then rub the lamb shanks with the flour, cumin then season. Add olive oil to a thick oven-proof dish (with lid for later on) and brown on the stove on a high heat and then set aside on a plate.
Reduce the heat to medium and add the onions, carrots, garlic and coriander stalks. Grate in the zest of a lemon, then squeeze the juice in. Cook for about 5-10mins until soft and sticky.
Add the ground coriander and ginger, runny honey, chilli and halved cinnamon stick. Turn the heat on high and cook for a couple of minutes – it smells amazing!
Put the lamb shanks back in the pan and add the tin of tomatoes, undrained chickpeas, almonds and apricots.
Then add the stock, season well, put the lid on and cook in the oven for 1 hour, stirring well half way through. Return the pan to the over and cook for another 1 hour or so until the meat is falling of the bone. If the sauce is too thick, stir in a splash of boiling water.
Serve the lamb with a dollop of yoghurt and scattered mint leaves, we also cooked up some good old British roast potatoes for a Sunday dinner twist – flatbreads would be the authentic alternative!
Recipe courtesy of Jamie Oliver.
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