Moroccan lamb shanks recipe | delicious. Australia
When it comes to winter comfort food, few dishes beat this recipe for tender, slow-cooked Moroccan-style lamb shanks.
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Marinated lamb shank with ginger lentil curry & turmeric rice
This hearty dish is rich with exotic flavours. Melt into the warm infusion of garlic, ginger and spice that boldly sits at the core of this dish.
The succulent lamb will be a hit with the whole family, and because the recipe uses pastes and ready-made spice mixes, preparing these complex aromas is much easier than you might think.
Red meat is a good source of protein, iron, zinc and B vitamins, and whilst some people may have a decreased appetite for meat, combining it with a variety of strong flavours in this manner can help to stimulate taste buds.
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Taking Cancer on Through Flavour is an initiative from Boehringer Ingelheim to help people with cancer rekindle their love of food through easy, nutritious and delicious recipes. Eating habits and preferences often change for people who have been diagnosed with cancer during their treatment. We have brought together a chef, an oncology dietician and a cancer survivor to develop a selection of recipes.
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Spiced Lamb Shanks with Lentil Reduction and Almond, Apricot & Sultana Couscous | Lidjia's Kitchen
We’re excited to bring you Chef Lidjia’s @LidjiasKitchen spiced lamb shanks with lentil reduction and almond, apricot & sultana couscous, all details for the recipe below ????
For the Lamb and Lentils:
Ingredients:
4 Australian lamb shanks, removed from the refrigerator 30 minutes prior to cooking
3 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 fat pinch of of salt
1 tablespoon turmeric
2 teaspoons cumin
1 teaspoon fresh ginger
1 dried red chili pepper (crumbled (or ¼ teaspoon dried chili flakes))
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
Black pepper
6 tablespoons honey
2 tablespoon soy sauce
1 cup red lentils
Water to cover
Sliced toasted almonds to garnish
Directions:
Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan. Set.
Fry the onion and garlic until soft. Stir in the turmeric, ground ginger, cumin chili, cinnamon and nutmeg, and season with some freshly ground pepper. Cook for 1 minute.
Add the honey and soy sauce.
Put the shanks back in the pan, add cold water almost to cover, bring to the boil. Put a lid on the pan, lower the heat and simmer very gently for 2½ to 3 hours or until the meat is tender, stirring occasionally.
Remove the shanks from the lentil sauce. Set aside and keep warm. Turn up the heat to medium/high and simmer the sauce until reduced by half. Return the shanks to the sauce and reheat prior to serving.
For the Almond, Apricot, and Sultana Couscous:
Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1 cup couscous
1 cup homemade chicken or vegetable stock
½ teaspoon salt
1/3 cup dried apricots
1/3 cup sliced almonds, lightly toasted
2 tablespoons flat leaf parsley, finely chopped
Directions:
Heat butter in a pan, add the shallots. Sauté until soft.
Bring Chicken stock to a boil. Add Couscous and salt. Cover and let sit for 15 minutes. Fluff with a fork. Add shallots, apricots, almonds, and parsley. Mix and serve with the lamb shanks.
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Braised Lamb Shanks Recipe - Tender Lamb Shanks
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Delicious Lamb Shanks Recipe
#lambrecipe #lambshanks
Ingredients:
2 pcs. lamb shanks
1 1/2 cup dice carrots
1 can tomato
2 tablespoon tomato paste
1 large dice onion
1 1/2 cup celery
4 cloves of garlic
500 ml. beef broth (chicken broth)(water)
500 ml. red wine
2 tablespoon rosemary
3 pcs. bay leaves
1 teaspoon salt
1 teaspoon black pepper
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Lamb Shank with buttery, fluffy mashed potatoes, veggies and silky smooth gravy.
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