Moroccan Lamb Shanks
September 29, 2019
"From one of our 4x4 Wheel Drive club member"
- Serving Size: 1 (986.7 g)
- Calories 2478
- Total Fat - 134.6 g
- Saturated Fat - 53.4 g
- Cholesterol - 382 mg
- Sodium - 369.2 mg
- Total Carbohydrate - 171.9 g
- Dietary Fiber - 68.1 g
- Sugars - 9.6 g
- Protein - 142.1 g
- Calcium - 287.5 mg
- Iron - 26 mg
- Vitamin C - 45.4 mg
- Thiamin - 2.5 mg
Heat the oil in your camp oven.
Cook the first lot of lamb shanks browning them, and turning occasionally to make sure they are thoroughly browned.
Transfer them into another pan to keep them warm while cooking the second lot.
Add the garlic, dates, onion, sweet potato, and carrot into the camp oven and cook for five minutes and then add in the previously browned lamb shanks.
Pour the two tins of lentils in on top as well as the chicken stock to help create a broth.
Add your ground cumin, turmeric, paprika and cinnamon stick.
Put your camp oven lid back on and cook for 2 and half hours checking throughout, if it’s getting too dry feel free to add some more stock.
Serve on a bed of couscous with a topping of fresh coriander and enjoy.
Tips & Variations
No special items needed.