The OXO Cookbook (Ox0) by OXO

Author:OXO
Language: eng
Format: mobi, azw3
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2016-01-13T23:00:00+00:00

MOROCCAN LAMB SHANKS

WITH CHICKPEAS

This fragrant, succulent dish is ideal for a dinner party, its slow, hands-off cooking time in the oven leaving you free to get on with other preparations. Serve with couscous.

a big glug of olive oil

4 lamb shanks

3 onions, finely sliced

4 garlic cloves, grated

a small knob of fresh ginger, peeled and grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon cayenne

1 x Lamb Stock Cube, made up with 250ml boiling water

400g tin chopped tomatoes

2 x 400g tins chickpeas, drained and rinsed

2 bay leaves

sea salt and freshly ground black pepper

1 Preheat the oven to 150°C/gas 2.

2 Heat the oil in a large flameproof casserole and, working in batches, sear the lamb shanks for 3 minutes on each side until well browned all over. Transfer to a plate.

3 Add the onions to the casserole and cook over a medium to high heat for 10 minutes until golden brown, stirring occasionally. Reduce the heat and add the grated garlic, ginger, cumin, coriander and cayenne.

4 Fry for 2–3 minutes until aromatic, before adding the stock, tomatoes, chickpeas and bay leaves.

5 Return the lamb shanks to the casserole with a good pinch of salt and pepper. Stir and bring to the boil, then cover and transfer immediately to the oven. Cook for 2 hours 30 minutes, then serve hot.

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