Looking for DELECTABLE DINNER INSPIRATION? Try TRISH DESEINE‘s recipe for her wonderfully tasty LAMB SHANKS served with honey, chickpeas and rae-el-hanout …
Lamb shanks with honey, chickpeas and ras-el-hanout. This is the most fragrant, Moroccan style, slow-cooked crowdpleaser. I brown the shanks separately and pop them into clean oil in the pot before adding the spices.
Click here to read how to make Trish’s ras-el-hanout recipe.
For 4; 20 mins preparation; 2 hours cooking
• 2 tablespoons olive oil
• 4 lamb shanks
• 2 onions, finely chopped
• 2 cloves garlic, peeled, crushed
• 1 knob of fresh ginger, peeled, grated
• 2 or 3 tablespoon ras-el-hanout spice mix
• 1450g tin of chopped tomatoes
• 1450g tin of chickpeas
• 3 medium carrots, peeled, chopped
• 75g dried apricots
• 75g prunes
• 2 tablespoon runny honey
• 100g blanched almonds
• Fresh coriander
• Salt and pepper
1. Pre heat the oven to 170°C. Heat the oil in the pot and brown the meat all over.
2. Add the garlic, ginger, onions, carrots and spice mixture, give it a all a good stir and let it cook for two minutes or so before tipping in the tomatoes. Bring it up to a nice heat, then pour in enough water to half emerge the shanks.
3. Bring to the boil then put the lid on and cook in the oven for two hours or so.
4. Check how the shanks are doing at about an hour and a half. If the meat is starting to come off the bone and the sauce is looking nice and thick, drain the chickpeas and add them. Give it all a good stir and another 30 minutes or so in the oven.
5. A few minutes before serving, add the prunes and apricots and let them heat through. Toast the almonds in a pan and use to garnish the dish with fresh coriander and a drizzle of honey just as you serve it all up with some couscous, fresh tomatoes and salad leaves.
This article appeared in our November issue, for more features like this, don’t miss our December issue, out Thursday December 3.
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