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Moroccan Lamb Shanks

Moroccan Lamb Shanks
Moroccan Lamb Shanks
  • Number of servings
    10
GLUTEN FREE
Ingredients
MAGGI Beef Flavoured Booster Gluten Free 8kg
  • 200mL olive oil
  • 10 frenched lamb shanks
  • 2 leeks, trimmed, sliced thickly
  • 5 medium carrots, cut into 2.5cm pieces
  • 5 medium onions, cut into 2.5cm pieces
  • 5 celery stalks, cut into 2.5cm pieces
  • 20 garlic cloves, crushed
  • 5g ground cumin
  • 4g ground cinnamon
  • 5g paprika
  • 80g fresh ginger, chopped
  • 31g MAGGI Classic Beef Flavoured Booster Gluten Free
  • 875mL red wine
  • 1.25L water
  • 1kg tinned chopped tomatoes
Preparation
  • 1
    Preheat oven to 150°C fan forced.
  • 2
    Heat oil in heavy-based pan; seal lamb shanks browning on all sides. Remove from pan and set aside.
  • 3
    Add carrot, onion, celery and garlic; cook on a medium heat for 5 minutes. Add cumin, cinnamon, paprika and ginger; cook 1-2 minutes. Add combined MAGGI Beef Booster, red wine, water and tomatoes; bring to the boil.
  • 4
    Place lamb shanks in a single layer in an oven proof dish, pour over tomato mixture. Cover and bake 2-2½ hours or until the meat tender and starting to fall of the bone.
  • 5
    Remove shanks; strain the liquid and reserve half the vegetables. Reduce the sauce to the correct consistency and season to taste. Return reserved vegetables to pan.

Serving suggestion: Serve shanks with a side of mash and topped with sauce and gremolata.