Moroccan honey lamb shanks with root vegetables
A recipe from the Good Food collection.
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- 1 tablespoon olive oil
- 4 frenched lamb shanks (about 1.25 kg/2 lb 12 oz in total), trimmed
- 1 onion, halved and sliced
- 2 garlic cloves, crushed
- 2 tablespoons ras el hanout (available from delicatessens), or Moroccan spice mix (available from supermarkets)
- 500 ml (17 fl oz/2 cups) beef stock
- 90 g (3¼ oz/¼ cup) honey
- 60 g (2¼ oz/½ cup) raisins
- 2 strips lemon zest, each about 2 cm (¾ inch) wide, all white pith removed
- 1 parsnip
- 1 large carrot
- 250 g (9 oz) sweet potato
- 155 g (5½ oz/1 cup) fresh or frozen green peas
- toasted slivered almonds, to serve
- 1 small handful flat-leaf (Italian) parsley, roughly chopped
1. Heat the olive oil in a large flameproof casserole dish or heavy-based saucepan. Add the shanks, in batches if necessary, and cook, turning often, for 5 minutes, or until browned all over. Remove to a plate.
2. Add the onion and garlic to the casserole dish and sauté for 5 minutes, or until the onion has softened. Stir in the spice mix and cook for 1 minute, or until aromatic, then add the stock, honey, raisins and lemon zest and stir to combine. Bring to the boil, then add the shanks and reduce the heat to low. Cover and simmer for 1 hour, turning the shanks once.
3. Peel the parsnip, carrot and sweet potato and cut into 4 cm (1½ inch) chunks. Add the vegetables to the casserole, pushing them down to cover them in the liquid, then cover and cook for a further 30 minutes. Skim off any excess fat, increase the heat to medium and cook for 20–30 minutes, uncovered, until the vegetables and meat are nearly tender. Add the peas and cook for another 10 minutes; the liquid should have reduced and thickened a little and the meat and vegetables should be very tender. Remove the lemon zest.
4. Divide the shanks among warm serving plates. Spoon the sauce and vegetables over the shanks, scatter with the almonds and parsley and serve.