These Moroccan lamb shanks are a great rich, hearty winter dinner.
I love slow cooked meat on the bone, and Moroccan lamb shanks are a favourite! This dish is perfect for cold winter nights with it’s rich sauce and flavoursome couscous accompaniment. Be sure to add the figs (however you can use dried apricots instead if you like) – they provide a delicious sweetness that compliments the meat. This dish is quick to prepare, however does take a few hours to slow cook, so get it on early in time for dinner, or pre-cook them to have for an easy meal that you just need to heat up (they’ll last in the fridge for 3-4 days, or can be frozen). The North African spice mix Ras el Hanout is used in this recipe – you should be able to find this in the supermarket, or you can make your own – there’s a recipe below. This recipe is from the My Food Bag cookbook Easy Weeknight Meals.