Moroccan lamb shanks
Time to make: 4 hrs 5 mins
( Hands-on time: 5 mins )
(at time of publication)
Nutrition Info.(per serve)
6 lamb shanks
1 onion, finely chopped
1 carrot, scrubbed, chopped
2 x 400g cans diced tomatoes
1 1/2 cups salt-reduced liquid beef stock
1/2 teaspoon ground cinnamon
1 teaspoon mixed herbs
3/4 cup prunes, pitted, halved
1 cup green lentils, rinsed, drained
Total fat 19g
Saturated fat 7g
Dietary fibre 6g
1 Heat a non-stick frying pan and spray with a little oil. When hot add lamb shanks, turning to brown each side equally. Set aside.
2 Place all the ingredients except lamb shanks in the slow cooker. Mix well then add lamb and cover in tomato mixture.
3 Cook on high for 4 hours or on low for 7-8 hours. Season to taste with salt and pepper.
Serve with couscous and steamed green beans. Garnish with parsley.
Make it gluten-free: Use gluten-free stock and check ground cinnamon is gluten free. Serve with rice instead of couscous.
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