Moroccan Braised Lamb Shanks and Couscous Pilaf
with Apricots and Almonds
Slow-braised lamb shanks are a staple of Moroccan feasts, where sweet dried fruits and warm spices create a centuries-old balance of flavour and tradition.
Cals 1645 · Prot 184 · Carbs 108 · Fat 52
Gourmet
Global Eats
55 min
Slow-braised lamb shanks are a staple of Moroccan feasts, where sweet dried fruits and warm spices create a centuries-old balance of flavour and tradition.
Cals 1645 · Prot 184 · Carbs 108 · Fat 52
Gourmet
Global Eats
Ingredients
Lamb Shanks
Lamb shank
2 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Ginger powder
2 Grams
Ras el hanout
8 Grams
Star anise
2 Piece
Water
400 ML
Saffron Splash
30 ML
Couscous
Chicken stock cube
4*5*9*15*
1 Piece
Water
300 ML
Fresh mint
10 Grams
Lemon
1 Piece
Couscous
10*11*
150 Grams
Olive oil
1 Tbsp
Fruit and Nuts
Dried apricots
14*
50 Grams
Raisin snack box
1 Piece
Almond flakes
1*2*
30 Grams
Sesame seeds
3*
5 Grams
Butter
4*
20 Grams
Honey
15 Grams
Water
100 ML
Cinnamon stick
1 Piece
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 6876 / 1645 |
| Fats (g) | 51.6 |
| of which saturated (g) | 7.5 |
| Carbohydrates (g) | 108 |
| of which sugars (g) | 30.8 |
| Fibers (g) | 14.4 |
| Proteins (g) | 184.1 |
| Salt (g) | 5.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Bring a kettle of water to boil.
- Peel and quarter the onions.
- Peel the garlic, leaving it whole.
- Separate or slice the apricots in half, lengthwise.
- In a bowl, add the apricots and raisins and pour the hot water over.
- Leave it to soak until softened and ready to use in Step 4.
2 Make stew
- Heat a large pot over medium-high heat with a small drizzle of olive oil.
- Fry the onion, garlic, ginger powder, ras el hanout, and star anise for 2-3 min.
- Add the lamb shanks, measured water, saffron splash, and 0.5 stock cube.
- Bring to a boil, cover and cook on medium heat for 30-40 min, flipping the lamb shanks in between.
- Once tender, remove the lid and reduce the sauce until thickened to your liking.
Tip! Got an Instant pot or pressure cooker? Cook the shanks on high pressure for 15-20 min.
3 Dry toast almonds
- Meanwhile, heat a small pot over medium heat.
- Add the almond flakes and sesame seeds.
- Gently dry toast until lightly golden in colour.
- Transfer to a small bowl and set aside.
- Reserve the pot.
4 Cook apricot
- Drain the apricots and raisins from the soaking water.
- Return the reserved pot to a medium heat.
- Melt the butter, add the honey, apricots, raisins, measured water, and cinnamon stick.
- Bring to a boil, then lower heat to medium and gently cook for 5-8 min until the sauce is reduced and syrupy.
5 Make couscous
- Meanwhile, boil the measured water.
- Roughly chop the mint.
- Slice the lemon in wedges.
- In a large bowl, dissolve 0.5 stock cube in the measured water.
- Add the couscous, and stir through.
- Cover with a plate or clingfilm. Leave to steam for 10 min.
- After 10 min, fluff up the couscous with a fork.
- Stir through the mint and a good squeeze of lemon juice.
- Drizzle over some olive oil. Cover and set aside.
6 Serve
- Serve the Moroccan Braised Lamb Shanks on the Couscous pilaf topped with the syrupy Apricot and Raisins, and sprinkled with sesame and almond flakes.
- Serve any of the remaining lamb gravy to the side.
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