Slow Cooked Moroccan Lamb Shanks Recipes

Steps:

• Heat some olive oil in a pan, cook lamb until browned all over, drain.
• In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant.
• Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again.
• Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone.
• Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens.
• To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.

Steps:

• Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
• Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
• Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
• Add wine, 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.
• About 10 Min's before the end of cooking, add apricots, stir to combine.
• Remove shanks and cover with foil to keep warm.
• 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.
• I served ours over couscous and poured the sauce around the dish.

Steps:

• Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
• Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
• Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
• Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

Steps:

• Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
• Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
• Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Steps:

• If you need to preheat your slow cooker then turn it on now. In a large hot frying pan, add half the oil and brown the lamb shanks all over, then transfer them to the slow cooker. This will take you about 10 mins and you may need to do it in batches. Add the remaining oil to the frying pan and fry the onion gently until it starts to turn translucent, then stir in the tomato purée and flour and cook for a minute.
• Add the red wine and bring it to a boil, stirring the flour and purée into the wine until you have a smooth sauce around the onion pieces. Tip into the slow cooker. Pour the stock into the same pan and bring it to a boil, then tip into the slow cooker. Add the carrots garlic, bay leaves, thyme and parsley stalks to the slow cooker and put the lid on. Cook on low for eight hours or on high for four hours. Turn the shanks over at some point during the cooking.
• After eight hours the lamb should be tender and starting to fall off the bone. If the sauce is too thin lift out the lamb and carrots and tip the sauce into a pan, boil it rapidly until it starts to thicken before adding the parsley.

Steps:

• Preheat the oven to 150 degrees.
• Heat the oil in a large heavy-based flameproof casserole with a lid over high heat. In 2 batches, cook the lamb, turning, for 8-10 minutes or until evenly browned, Transfer lamb t a plate and set aside,
• In remaining oil on medium-high heat add leek, onion and garlic, and cook, stirring, for 4-5 minutes or until softened. Add harissa, cinnamon, star anise and orange zest, and cook, stirring, for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil, Cook for 2-3 minutes or until wine mixture is reduced by half. Stir through apricots, dates, chick peas, tomatoes and stock, and bring to the boil, Return lamb to the casserole, then cover and transfer to oven. Cook for 3 hours 30 minutes or until meat begins to flake away from the bone.
• Increase oven temperature to 200 degrees and cook, uncovered, for 30-40 minutes or until the sauce has reduced and thickened.
• Meanwhile, using the heel of your hand, squash olives and discard pits.
• Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.

Steps:

• Mix ground cumin, coriander, paprika and fennel seeds in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices. Add ginger and chili, fry for a further 1 minute.
• Add lamb shanks in the pan, make sure the shanks are coated with the spices while browning the meat. After the lamb shanks are nice and brown, add the chopped tomatoes, and cook for 2-3 minutes.
• Add chicken stock into the pan, make sure the lamb shanks are largely covered, and bring it to boil. Add cinnamon stick, salt and honey to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.
• After 30 minutes, adjust the seasoning to your preference. Let the lamb continue to cook for another 2 hours, and turn the lamb shanks over every 30 minutes, and add additional water if the stocks becomes a bit dry.
• After 2 hours and 30 minutes, add the chopped apricots, figs and almond flakes to the lamb, and continue to cook for another 30 minutes. The meat should be almost falling off the bones by now.
• Meanwhile, put couscous in a large bowl, and cover with the sauce from the lamb. The liquid should be enough to cover the couscous with a finger width of extra water on the top. Cover the bowl with the lid from the pot for about 5 minutes. This would allow the couscous to soak up all the flavours. Uncover the bowl, and fluff the couscous up with a fork. Sprinkle some of the chopped coriander and mix.
• Divide the couscous up into 2 bowls, and dish out the lam shank on top of the couscous. Don't forget to put some of that lovely sauce on top of the dish. And finally, sprinkle some of the chopped coriander on top.

Steps:

• Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
• Add the tin tomatoes and wine to onion and carrot mixture.
• Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
• Add shanks to mixture in the slow cooker.
• Slow cook on high for 4 hours then low for 2 - 4 hours.
• Serve with mash potatoes.