Lamb shanks slip off the bone and melt in the mouth with the help of a slow cooker. This Moroccan inspired dish is fantastic served with couscous or a crisp salad.
- salt and pepper, to taste
- 2 tablespoons plain flour
- 6 lamb shanks
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 110g sultanas
- 140g ready to eat dried apricots, chopped
- chopped fresh coriander, to taste
- juice of 1/2 lemon
- 300ml lamb or vegetable stock
- chopped fresh mint, to taste
- 110g pitted black olives
Preparation Time: 20mins Cooking Time: 8hrs
- Preheat the slow cooker to Low setting.
- Season the flour then toss the lamb shanks in the flour to coat. Warm half the oil over a medium heat and brown the shanks, two at a time if you do not have space to do all at once. Cook and stir for 6 to 8 minutes to brown all over. Transfer to the slow cooker. In the same pan, warm the remainder of the oil then add the onion and garlic and cook and stir for 4 minutes until soft. Transfer to the slow cooker.
- Combine all other ingredients in the slow cooker, reserving some fresh mint and olives for garnish, and give a good stir.
- Cover and cook on Low for 6 to 8 hours until the lamb is tender.