Moroccan Lamb Shanks

Photo sourced from Femail.com.au

This is a perfect recipe for feeding a group. You can make a day or two prior and reheat if necessary as it will only intensify the moroccan flavours.

Ingredients

1 tblspn olive oil

4 lamb shanks

2 medium onions, chopped

420g can chopped tomatoes

2 tbspns grated ginger

2 tbspns chopped coriander

3 cups water

1 tbspn brown sugar

1 tspn ground cinnamon

1 tspn salt

1 cup seeded dates

Method

Preheat oven to 180 degrees celcius.

Heat oil in a large pan.

Add lamb shanks and cook until well browned all over. Transfer to a large ovenproof dish.

Cook onions in the same frying pan, sitrring until soft and golden. Add the tomatoes, ginger, coriander, water, brown sugar, cinnamon salt and dates. Bring to the boil and then pour mixture over lamb shanks.

Cover the dish and cook for at least 2 hours. Then remove the lid and cook for another 30 minutes or until lamb is very tender.

Serve with cous cous or soft polenta and vegetables or salad.