Moroccan Style Ras-al-hanout Lamb Shanks

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Fall off the bone lamb shanks in a rich tomato sauce, served with couscous
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2 tbsp extra virgin olive oil 1 tsp cumin seeds I onion, thinly sliced 4 cloves garlic, crushed 1 sweet potato, peeled and diced 450g Iamb shanks 1 (400g) tin chopped canned tomatoes 200g chopped dried apricots 1 1/2 teaspoons ras-al-hanout salt and pepper to taste 2 tbsp thinly sliced/flaked almonds 190g quick-cooking couscous 2 tbsp extra virgin olive oil


Heat 2 tbsp olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic and sweet potatoes. Reduce heat to medium low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick. Put the Iamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots and ras-al-hanout. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally and add water if required. Couscous Heat a small skillet over low heat and add the almonds flakes. Lightly toast the almonds until lightly browned, about 5 minutes. Remove from heat and set aside. Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss the couscous with 2 tbsp olive oil and toasted almonds. Transfer to a serving dish.


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Cuisine Moroccan recipe
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