Moroccan lamb shanks with pumpkin and dates
Jo-Ann Brinkly - Winner AWW Mum's Recipe Prize
INGREDIENTS
1 tablespoon olive oil
4 lamb shanks, french trimmed
2 medium onions, chopped
1 x 420g can Ardmona Rich & Thick Moroccan style chopped tomatoes with ginger and coriander
½ cup water
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup (140g) dates
300g peeled pumpkin
METHOD
Preheat oven to 180°C/160°C fan-forced.
Heat oil in a large pan. Add lamb shanks, cook until well browned all over. Transfer lamb shanks to a tagine of ovenproof dish.
Add onions to the same pan, cook, stirring, until soft and golden.
Add Ardmona Thick & Rich Moroccan Style Chopped tomatoes with Ginger & Coriander, water, brown sugar, cinnamon, salt and dates. Bring to the boil, then pour mixture over lamb shanks in dish.
Cover the dish and cook for 1 hour.
Cut pumpkin into chunky cubes. Remove lamb from oven; add pumpkin, cover and return to oven for another 30 minutes. Remove lid, cook for a further 30 minutes or until lamb is very tender.
Serve lamb shanks with couscous tossed with a little butter and chopped fresh parsley, if desired.
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