- 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
Directions
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.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- 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
