Bursting with flavour, these Moroccan-style lamb shanks with pumpkin have the ultimate dinner sorted.
- Serves4
- Cook time8 hour 30 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 4 Coles Australian Lamb Shanks
- 800g can diced tomatoes
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 long red chilli, thinly sliced (optional)
- 2 tbs thinly sliced preserved lemon
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1kg Kent pumpkin, peeled, cut into wedges
- Steamed couscous, to serve
- Mint leaves, to serve
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Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the lamb and cook, turning occasionally, for 5-6 mins or until brown all over.Step 2
Combine the tomato, onion, garlic, chilli, if using, preserved lemon, cumin, coriander and 1 cup (250ml) water in a slow cooker. Add the lamb. Season. Cover and cook for 4 hours on low.Step 3
Add the pumpkin to the tomato mixture in the slow cooker and stir to combine. Cover and cook for 4 hours on low or until the pumpkin is tender and the lamb is falling off the bone. Transfer the pumpkin and lamb to a plate. Cover with foil to keep warm.Step 4
Cook the tomato mixture in the slow cooker for a further 15-20 mins on high or until the mixture thickens slightly. Return the lamb and pumpkin to the slow cooker. Fold to combine.Step 5
Divide the couscous evenly among serving bowls. Top with the lamb mixture. Season. Sprinkle with mint to serve.
Recipe tip
Serve with flat-leaf parsley sprigs, lemon zest and lemon halves.
Moroccan-style lamb shanks with pumpkin
- Serves4
- Cook time8 hour 30 minutes
- Prep time15 minutes
Ingredients
- 1 tbs olive oil
- 4 Coles Australian Lamb Shanks
- 800g can diced tomatoes
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 1 long red chilli, thinly sliced (optional)
- 2 tbs thinly sliced preserved lemon
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1kg Kent pumpkin, peeled, cut into wedges
- Steamed couscous, to serve
- Mint leaves, to serve
Description
Bursting with flavour, these Moroccan-style lamb shanks with pumpkin have the ultimate dinner sorted.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the lamb and cook, turning occasionally, for 5-6 mins or until brown all over.Step 2
Combine the tomato, onion, garlic, chilli, if using, preserved lemon, cumin, coriander and 1 cup (250ml) water in a slow cooker. Add the lamb. Season. Cover and cook for 4 hours on low.Step 3
Add the pumpkin to the tomato mixture in the slow cooker and stir to combine. Cover and cook for 4 hours on low or until the pumpkin is tender and the lamb is falling off the bone. Transfer the pumpkin and lamb to a plate. Cover with foil to keep warm.Step 4
Cook the tomato mixture in the slow cooker for a further 15-20 mins on high or until the mixture thickens slightly. Return the lamb and pumpkin to the slow cooker. Fold to combine.Step 5
Divide the couscous evenly among serving bowls. Top with the lamb mixture. Season. Sprinkle with mint to serve.