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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Moroccan lamb shank tagine
Serve with fluffy couscous and flatbreads for a hearty Winter warmer.

Moroccan lamb shank tagine

Servings: 6

Ingredients

1kg ripe roma tomatoes (see Tips)
6 lamb shanks, trimmed
NOMU Sea Salt
plain flour for dusting
4 tbsp NOMU Extra Virgin Olive Oil
1 large brown onion, finely chopped
1 tsp crushed garlic
2 sticks of cinnamon
2 tbsp NOMU Moroccan Rub
1 tbsp NOMU Lamb STOCK, stirred into 500ml hot water
Zest of one orange
200g soft-dried Turkish apricots
100g roasted almonds
Handful Italian parsley, roughly chopped
Handful coriander, roughly chopped

Directions

Score the skin of the tomatoes, place in a bowl and cover with boiling hot water. Drain and peel off the skin using a paring knife. Slice in half and remove the core. Finely chop by hand or pop them in a blender until you have a purée. Set aside.

Season and dust the lamb shanks with flour, shaking off the excess. Heat 2 tbsp of the Olive Oil in a large casserole dish over medium heat. Brown the lamb shanks on all sides and set aside.

Add the remaining Olive Oil to the dish and sauté the onion until soft and translucent. Add the garlic, cinnamon sticks and Moroccan Rub and fry for 2-3 minutes. Return the lamb shanks to the dish and pour over the prepared Lamb STOCK. Add the chopped or puréed tomatoes along with the orange zest, dried apricots and roasted almonds.

Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender. Alternatively, you can pop them in the oven set to 160ºC for 2 hours, after which you can remove the lid and cook for a further 20 minutes to brown the shanks slightly. If the sauce looks too thick at any point, simply add some more lamb stock.

Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread.

 

Tips: If you don’t have fresh tomatoes feel free to use 2 tins of good quality tinned chopped tomatoes.

Ingredients

1kg ripe roma tomatoes (see Tips)
6 lamb shanks, trimmed
NOMU Sea Salt
plain flour for dusting
4 tbsp NOMU Extra Virgin Olive Oil
1 large brown onion, finely chopped
1 tsp crushed garlic
2 sticks of cinnamon
2 tbsp NOMU Moroccan Rub
1 tbsp NOMU Lamb STOCK, stirred into 500ml hot water
Zest of one orange
200g soft-dried Turkish apricots
100g roasted almonds
Handful Italian parsley, roughly chopped
Handful coriander, roughly chopped

Directions

Score the skin of the tomatoes, place in a bowl and cover with boiling hot water. Drain and peel off the skin using a paring knife. Slice in half and remove the core. Finely chop by hand or pop them in a blender until you have a purée. Set aside.

Season and dust the lamb shanks with flour, shaking off the excess. Heat 2 tbsp of the Olive Oil in a large casserole dish over medium heat. Brown the lamb shanks on all sides and set aside.

Add the remaining Olive Oil to the dish and sauté the onion until soft and translucent. Add the garlic, cinnamon sticks and Moroccan Rub and fry for 2-3 minutes. Return the lamb shanks to the dish and pour over the prepared Lamb STOCK. Add the chopped or puréed tomatoes along with the orange zest, dried apricots and roasted almonds.

Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender. Alternatively, you can pop them in the oven set to 160ºC for 2 hours, after which you can remove the lid and cook for a further 20 minutes to brown the shanks slightly. If the sauce looks too thick at any point, simply add some more lamb stock.

Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread.

 

Tips: If you don’t have fresh tomatoes feel free to use 2 tins of good quality tinned chopped tomatoes.

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