Middle Eastern Lamb Shanks with Chickpea and Preserved Lemon Yoghurt
These slow cooked lamb shanks are tender and are braised in a rich red wine sauce. Super easy to make in the slow cooker and perfect for a night in!
Ingredients
- 2 tablespoons olive oil
- 4 lamb shanks, frenched
- Salt and freshly ground black pepper
- 2 onions, sliced
- 3 cloves garlic, sliced
- 3 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon chilli flakes
- 2 teaspoons paprika
- ½ teaspoon each of ground cardamom, ginger, turmeric
- 2 teaspoons salt
- 400g can chopped peeled tomato
- 1 cup (250ml) chicken stock
- 1 bay leaf
- ½ cup (100g) prunes
- 1 cinnamon quill
- 400g can chickpeas, drained and rinsed
- 1 bunch coriander, finely chopped
- 2 teaspoons finely dice preserved lemon
- 1 cup (280g) Greek plain yoghurt
Method
- Heat oil in a large frying pan over medium high heat. Season lamb shanks with salt and pepper and cook for 4-5 minutes or until browned. Place into a large 4 litre capacity microwave and oven-safe casserole dish with lid.
- Add onions and garlic to the same frying pan and cook stirring, for 5 minutes or until just softened. Stir in spices and cook for 1 minute. Add tomato, stock, bay leaf and prunes and mix well; bring to the boil while stirring, to scrape off any meat left on the base of the pan. Pour over lamb shanks and add cinnamon quill. Cover with lid.
- Arrange LOW RACK onto turntable and place casserole dish on top.
- Select COMBI 2 /CONVECTION 160C /MW160 Watts /90 minutes and press START.
- At the end of the cooking time, carefully open lid and stir. Move any lamb shanks that are in the centre to the outside and vice versa. Add chickpeas and cover again with lid.
- Select COMBI 2/CONVECTION 160C /MW160 Watts /20 minutes and press START. To serve, remove bay leaf and season to taste.
- Mix together chopped coriander, preserved lemon and yoghurt and spoon over the top; serve with couscous.
Tags: Recipes , Beef & Lamb
