Scholes

Scholes

Scholes

Scholes

Scholes

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Braised Lamb Shank with Moroccan Squash

4 lamb shanks
450g squash peeled, deseeded and chopped into 3cm cubes
2tsp ground cumin
1tbsp harissa paste
2tsp paprika
2tsp caraway seeds
2 garlic cloves peeled and finely chopped
1 tbsp olive oil
1 large onion peeled and finely diced
16 shallots peeled
2 tins chopped tinned tomatoes
250ml lamb stock
1 handful coriander chopped, including stalks
Sea salt and black pepper

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Serves 4

Method Heat the oil in a large ovenproof casserole, add the lamb shanks and season with sea salt and black pepper. Cook until brown all over. Remove from the pan and set aside. Add the onion and cook for 2-3 minutes until soft. Reduce the heat and add the garlic, harissa, cumin, paprika and caraway seeds.
Fry for on a low heat for 2-3 minutes, then add the chopped tinned tomatoes and stock. Return the lamb shanks to the pan, cover and braise the shanks in the oven for 40 minutes, then add the squash and shallots and cook for a further 20 - 30 minutes until the lamb is tender and the meat is falling away from the bone.

Remove the lamb shanks from the casserole and keep them warm, bring the cooking liquor to the boil until it has thickened slightly. Adjust the seasoning to taste and return the lamb to the pan, bring to a simmer and add the chopped coriander. Stir in well and remove the pan from the heat.

To serve sprinkle with more chopped coriander on the lamb, and serve with couscous or creamy mashed potato.