SLOW COOKED MOROCCAN LAMB SHANKS

Slow Cooked Moroccan Lamb Shanks image

Provided by The Flying Chef

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 lamb shanks
2 tablespoons olive oil, divided use
1 onion, chopped finely
5 garlic cloves, crushed
1 tablespoon cumin
2 teaspoons ground coriander
2 teaspoons cinnamon
3/4 teaspoon cayenne pepper
1 teaspoon grated fresh ginger
1/2 cup white wine
4 cups water
4 teaspoons instant chicken bouillon granules
1 tablespoon tomato paste
4 tablespoons honey
2 tablespoons hot mango chutney
10 dried apricots, chopped finely
1 1/2 tablespoons cornflour

Steps:

Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
About 10 Min's before the end of cooking, add apricots, stir to combine.
Remove shanks and cover with foil to keep warm.
Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
I served ours over couscous and poured the sauce around the dish.