Morrocan Lamb Hock Stew

0
Average: 0 (0 votes)
(0 votes)
Morrocan Lamb Hock Stew
share Share
print
bookmark_border Copy URL
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation

Ingredients

for
4
Ingredients
4 lamb shanks
2 teaspoons Ras el hanout
1 large Orange
1 pinch Saffron
2 tablespoons olive oil
2 shallots (finely chopped)
1 tablespoon honey
cup sliced almonds
flat-leaf parsley (to garnish)
How healthy are the main ingredients?
almondolive oilhoneyOrangeshallotparsley

Preparation steps

1.
Preheat the oven to 140°C (120 fan) | 275°F | gas 1.
2.
Rub the lamb all over with ras al hanout and sit the shanks upright in a snugly-fitting tagine.
3.
Use a vegetable peeler to make long thin strips of orange rind then cut the orange in half and squeeze the juice. Mix the juice with the saffron and leave to infuse for 10 minutes.
4.
Stir in the oil, shallots, honey, almonds and orange zest strips and season well with salt and pepper. Pour the mixture over the lamb then put the lid on the tagine and bake in the oven for 3 hours.
5.
Serve the lamb with the cooking juices spooned over, garnished with parsley.