Moroccan lamb shanks
(at time of publication)
- spray oil
- 6 lamb shanks
- 1 onion, finely chopped
- 1 carrot, scrubbed, chopped
- 2 x 400g cans diced tomatoes
- 1 ½ cups salt-reduced liquid beef stock
- ½ teaspoon ground cinnamon
- 1 teaspoon mixed herbs
- ¾ cup prunes, pitted, halved
- 1 cup green lentils, rinsed, drained
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.
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 7g
Dietary fibre 6g
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