Moroccan lamb shanks with potato and dates
- 1 tbsp olive oil
- 4 lamb shanks
- 2 medium onions, chopped
- 1 x 420g can Moroccan-style chopped tomatoes with ginger and coriander
- 1 cup water
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 cup seeded dates
- 300g peeled potatoes
Denise and Peter Corbridge have been married for almost 33 years and derive a lot of pleasure from cooking.
Method
Preheat oven to 180C or 160C fan-forced. Heat oil in a large pan. Add lamb shanks, cook until well browned all over. Transfer to an ovenproof dish.
Cook onions in the same frying pan, stirring until soft and golden. Add the can of tomatoes, water, brown sugar, cinnamon, salt and dates. Bring to the boil and then pour mixture over lamb shanks in ovenproof dish. Cover the dish and cook for one hour.
Cut potato into cubes. Remove shanks from the oven and add potato. Cover and return to oven for 30 minutes. Remove lid, cook for another 30 minutes or until lamb is very tender.
Serve the lamb shanks with a side of vegetables or couscous tossed with a little butter and freshly chopped parsley.
Serves 4
