- Marinate Time
- 2 h
- Prep Time
- 10 mins
- Total Time
- 4 h
- Serves
- 6
Ingredients
- 4
- lamb shanks (4 lb./2 kg)
- 3/4 tsp
- salt and pepper, divided
- 4 mL each
- 3 tbsp
- olive oil, divided
- 45 mL
- 2
- medium onions, diced
- 4
- cloves garlic, sliced
- 2 tsp
- ground cumin
- 10 mL
- 2 tsp
- ground paprika
- 10 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 1 can
- diced tomatoes
- 796 mL
- 1 cup
- beef broth
- 250 mL
- 3/4 cup
- pitted, halved green olives
- 175 mL
- 1/2 cup
- chopped dried apricots
- 125 mL
- 2 tbsp
- finely chopped fresh mint (optional)
- 30 mL
Method
Step 1
Preheat oven to 325ºF (160ºC). Season lamb shanks with 1/2 tsp (2 mL) each salt and pepper. Heat half the oil in Dutch oven or large oven-proof saucepan over medium heat. Brown lamb shanks in batches, about 20 min., transfer to platter.
Step 2
Heat remaining oil in same pan. Cook onions and garlic until lightly golden and tender, about 6 min. Stir in cumin, paprika, cinnamon, remaining salt and pepper; cook 2 min. until fragrant. Pour in tomatoes and broth; bring to a boil. Add lamb shanks, olives and apricots to pan.
Step 3
Bake, covered, stirring occasionally, 3 to 3 1/2 hr. until meat is very tender. Remove meat from bone and return to pot. Sprinkle with mint before serving. Serve with couscous and lemon wedges.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 540
- Fat:
- 30 g
- Saturated Fat:
- 10 g
- Carbs:
- 19 g
- Fibre:
- 4 g
- Sugar:
- 11 g
- Cholesterol:
- 160 mg
- Protein:
- 51 g
- Sodium:
- 830 mg
