Moroccan lamb shanks
- oil spray
- 6 lamb shanks
- 1 onion, finely chopped
- 1 carrot, scrubbed, chopped
- 2 x 400g cans diced tomatoes
- 1 ½ cups salt-reduced liquid beef stock
- ½ teaspoon ground cinnamon
- 1 teaspoon mixed herbs
- ¾ cup prunes, pitted, halved
- 1 cup green lentils, rinsed, drained
1 Heat a non-stick frying pan and spray with a little oil. When hot add lamb shanks, turning to brown each side equally. Set aside.
2 Place all the ingredients except lamb shanks in the slow cooker. Mix well then add lamb and cover in tomato mixture.
3 Cook on high for 4 hours or on low for 7-8 hours. Season to taste with salt and pepper.
Nutrition Info (per serve)
Total fat 19g
Saturated fat 7g
Dietary fibre 6g
Serve with couscous and steamed green beans. Garnish with parsley.
Make it gluten-free: Use gluten-free stock and check ground cinnamon is gluten free. Serve with rice instead of couscous.
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