These are incredibly tasty with just the right amount of spice for a cold winter night.
Ingredients
For the Moroccan lamb shanks
- 4 lamb shanks
- Garlic salt and ground black pepper, to taste
- 1 tablespoon cooking oil
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon ground cloves
- ⅛ teaspoon cinnamon
- 2 onions — finely diced
- 3 cloves garlic — crushed
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 3 cups beef stock
- Juice of 1 orange
- ½ teaspoon garlic salt
- 2 carrots — peeled and cut into chunks
- ¼ cup cornflour
- ½ cup water
Method
For the Moroccan lamb shanks
- Preheat the oven to 150°C (130°C fan bake) or set the slow cooker to low.
- Season the lamb shanks generously with the garlic salt and pepper.
- Working in batches so as not to overcrowd the pan, heat the oil in a large pan over a mediumhigh heat and brown the lamb shanks on all sides. Transfer to a casserole dish or the slow cooker as you go.
- While they are browning, mix the paprika, cumin, coriander, cloves and cinnamon in a small bowl.
- Add the onions to the pan you cooked the lamb in and sauté until softened. Add the garlic and the paprika mixture and cook for 1 minute. Sprinkle in the flour and mix well while it cooks for a further minute.
- Mix in the tomato paste and cook until it becomes a brick red colour.
- Stir in the stock, orange juice and the ½ teaspoon of garlic salt.
- Pour over the lamb shanks in the casserole dish or slow cooker. Add the carrots.
- Cover and cook in the oven for 3 hours or in the slow cooker on low for 8 hours or on high for 4 hours, until the meat is falling off the bone.
- Once the lamb is cooked, skim off as much fat as you can from the surface of the pan.
- Mix the cornflour and water to make a slurry. Add to the lamb and cook until thickened to your liking.