Moroccan lamb shanks

Every year on our birthday my sister and I get to choose what we would like for dinner and every year when we were growing up I chose roast chicken and vegetables with my sister choosing lamb shanks. These days I generally don’t choose roast chicken as I have come across so many amazing recipes in the last couple of years, however my sister still chooses lamb shanks.My sister came over for dinner on the weekend, and even though it wasn’t her birthday Mum suggested we have lamb shanks, justified by the fact that it is rare that we are all together for dinner these days so every time we are it is a special occasion.I immediately remembered a recipe I made a few times a couple of years ago and had forgotten about. I knew I had sourced the recipe from Taste (which is very lucky as otherwise I wouldn’t have known where to start searching!) and so immediately jumped on hoping to find it easily. There it was on the first page of results for ‘lamb shanks’, the recipe for Moroccan lamb shanks.This recipe is best made on a Saturday or Sunday night due to the length of time it takes to prepare and cook (1 hour 30 minutes cooking time) but the good news is that you can pretty much chuck everything into the pot and walk away (the recipe also includes instructions on making these in a slow cooker however the first stage takes five hours instead of one so not quite sure of the benefit of doing so…).These lamb shanks are absolutely delicious, they are tender and the flavours of the lentils, pumpkin, dates and spices are to die for! (don’t judge the taste by the photos as this wasn’t a very glamorous dish to photograph!).The Taste recipe says to serve the lamb shanks with couscous however I don’t think this is necessary as you already have the lentils and pumpkin therefore I served it with green steamed vegetables.

Delish! Delish!To make your own Moroccan lamb shanks, read on… (serves 3)IngredientsMethod

Moroccan lamb shanks Moroccan lamb shanks