Moroccan Lamb Shanks
Recipe: #33429
September 29, 2019
Categories: Lamb/Mutton, Onions, Sweet Potato/Yam, Australian, One-Pot Meal Gluten-Free, No Eggs, Non-Dairy, Open Fire, more
"From one of our 4x4 Wheel Drive club member"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Heat the oil in your camp oven.
Step 2
Cook the first lot of lamb shanks browning them, and turning occasionally to make sure they are thoroughly browned.
Step 3
Transfer them into another pan to keep them warm while cooking the second lot.
Step 4
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.
Step 5
Pour the two tins of lentils in on top as well as the chicken stock to help create a broth.
Step 6
Add your ground cumin, turmeric, paprika and cinnamon stick.
Step 7
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.
Step 8
Serve on a bed of couscous with a topping of fresh coriander and enjoy.
Tips
No special items needed.