Moroccan lamb shanks with Mutti Polpa and Tomato Paste, dates, honey and aromatic spices: a tender, slow-cooked dish with rich, warming flavors.
2 people
1
Preheat oven to 160ºC.
2
Heat oil in a large flameproof casserole dish over a high heat. Cook lamb shanks, turning frequently until browned. Remove lamb and pour off excess oil.
3
Reduce heat to medium. Add onion, capsicum and carrot and cook for 5 minutes, stirring occasionally. Add spice mix, garlic and ginger and cook stirring for 1 minute longer. Add dates, honey, lemon peel, polpa, tomato paste and stock and stir to combine. Return lamb shanks to dish. Cover and place in oven. Cook for 2 hours.
4
Serve Moroccan lamb shanks with Pearl couscous and beans.
These Moroccan lamb shanks are slowly braised with aromatic spices, ginger, garlic, dates and honey for a rich combination of savory and subtly sweet flavors. Mutti Polpa Finely Chopped Tomatoes and Mutti Tomato Paste enrich the braising liquid, while lemon peel adds a fresh aromatic note. After two hours in the oven, the lamb becomes beautifully tender and infused with the flavors of the sauce.
For perfectly slow-cooked lamb shanks, brown the meat thoroughly before adding the vegetables and spices: this helps build a deeper flavor in the finished dish. Stir in the Mutti Polpa Finely Chopped Tomatoes and Mutti Tomato Paste with the stock, dates and honey, then cook the lamb gently in a covered casserole until tender. Serve the Moroccan lamb shanks with pearl couscous and beans, which are ideal for accompanying the rich, aromatic sauce.
