Slow Cooked Moroccan Lamb Shanks

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 4 lamb shanks
• 2 tablespoons olive oil, divided use
• 1 onion, chopped finely
• 5 garlic cloves, crushed
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 2 teaspoons cinnamon
• 3/4 teaspoon cayenne pepper
• 1 teaspoon grated fresh ginger
• 1/2 cup
• 4 cups water
• 4 teaspoons instant chicken bouillon granules
• 1 tablespoon tomato paste
• 4 tablespoons honey
• 2 tablespoons hot mango chutney
• 10 dried apricots, chopped finely
• 1 1/2 tablespoons cornflour

Recipe

• 1 heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
• 2 heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
• 3 add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
• 4 add , water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
• 5 about 10 min's before the end of cooking, add apricots, stir to combine.
• 6 remove shanks and cover with foil to keep warm.
• 7 mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
• 8 i served ours over couscous and poured the sauce around the dish.