Moroccan Lamb Shank Tagine



1/4 cup plain flour

1 teaspoon cracked pepper

1/2 teaspoon table salt

6 lamb shanks

2 tablespoons olive oil

20g butter

1 brown onion, diced

3 cloves garlic, minced

2 teaspoon ground coriander

2 teaspoon ground cumin

1 teaspoon cumin seeds

1/2 teaspoon cinnamon

1/4 teaspoon chilli flakes

2 x 400g tins of whole tomatoes

1 tablespoon brown sugar

3 tablespoons tomato paste

1/3 cup dried apricots, chopped in half

1/4 pumpkin, peeled, deseeded and cut into 2cm chunks

1/2 teaspoon salt

1/2 teaspoon cracked pepper


To serve

1 1/2 cups couscous

1 tablespoon butter

1/4 teaspoon salt

50g sliced almonds, toasted

1/4 cup fresh mint leaves

1 cup greek yoghurt


Heat oven to 160ºC.

In a large bowl, combine the flour, pepper and salt. Coat lamb shanks in flour mixture and dust off any excess.

Heat oil in a large heavy-based casserole dish. In batches, brown shanks on all sides then set aside.

Melt butter in dish, add onions and garlic and fry to 4 minutes or until just beginning to colour. Add spices and fry for 2 minutes.

Return shanks to casserole dish along with remaining ingredients. Bring to a simmer, cover and place in the oven for 2 & 1/2 - 3 hours or until meat is soft and beginning to fall off the bone.

Place couscous in a large bowl. Add butter, salt and 1 & 1/2 cups of boiling water. Cover with a tea towel and set aside for 5 minutes, then fluff up with a fork.

Serve tagine with couscous, sliced almonds, yoghurt and mint leaves. Mop up juices with Mackenzie Pioneer Craft Loaf

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