Hearty winter feed of Moroccan lamb shanks
THIS week Relish restaurant head chef Aden Moriarty is sharing one of his favourite winter recipes with Noosa News readers.
Moroccan Lamb Shanks
Moroccan inspired, this recipe is cooked best in a tagine pot, if you have one. You can also use a slow cooker or braise the shanks in a covered oven tray if you do not have a tagine pot. Aromas of Morocco will fill your kitchen while the lamb shanks slowly cook.
4 lamb shank forequarters (from the front of the lamb)
1 cup orange juice
500ml stock (chicken or beef)
2 tins of diced tomatoes
1 large brown onion
6 cloves of garlic, sliced
2 bay leaves
1 dsp mustard seeds
2 dsp ground cumin
2 dsp ground coriander
½ dsp turmeric
1 dsp sweet paprika
1 dsp ground ginger
2 cinnamon quill
1 tsp ground nutmeg
(dsp = dessert spoon, tsp = teaspoon)
In a preheated pan with a knob of butter seal the lamb shanks and remove.
Add mustard seeds, garlic and butter and saute until they are golden brown. Then add diced onion and saute for a further 1-2 minutes.
Add spices and continue sauteing for a further 1-2 minutes. Transfer to your tagine pot, deep tray or slow cooker and add orange juice, diced tomato, stock, shanks and bay leafs.
Cover and let cook.
Oven 140 for 3-4 hours
Slow cooker 100 for 6hrs
Chef tip: When using joints legs or other tougher cuts of meat low, slow and long is the way to go in regards to cooking temperatures.
In the Relish kitchen, we serve this dish with soft polenta which is a great substitute for mash and something a little different.
1 cup of instant polenta
4 cups of milk
1 bay leaf
½ cup of powdered parmesan cheese
Bring milk to a simmer, add bay leaf and whisk in polenta.
The polenta will thicken like porridge.
Continue cooking, stirring with a rubber spatula until polenta is cooked.
Fold in parmesan cheese.
Happy cooking and enjoy, from the Relish team.