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Moroccan lamb shank with coriander yoghurt

Ingredients 14
Servings 6
Time 35


  • 4
    lamb shanks
  • olive oil, for frying
  • 1
    large onion, chopped
  • 250
    beef stock
  • 250
    red wine
  • 4
    ripe tomatoes, blanched, peeled and chopped
  • 1
    finely grated zest of small lemon
  • 1
    small bunch rosemary
  • 5
    green masala (recipe alongside)
  • soft mealie-meal porridge, to serve
  • Coriander yoghurt
  • 200
    thick, plain yoghurt
  • 1
    small bunch coriander, chopped
  • 1
    juice of small lemon


Season the lamb with salt and freshly ground black pepper. Heat the olive oil in a large ovenproof pan and brown the meat all over. Remove from the pan and set aside. Add the onion to the pan and cook until golden.

Add the stock, wine, tomatoes, lemon zest, rosemary and masala, then return the shanks to the pan. Nestle them in the liquid and bring to the boil. Cover with a lid or heavy foil and bake in a preheated oven for two hours until the meat is very tender. Ensure that you turn the meat from time to time so that it cooks evenly.

Note: The cooking time will depend on the size of the shanks.

Coriander yoghurt

While the lamb is cooking, mix the yoghurt and coriander. Season with lemon juice and salt. You can add a little crushed garlic, if you prefer. Place in a small bowl and refrigerate.

Remove the lamb from the pan and place on a warm platter. If necessary, boil the liquid uncovered to reduce and thicken, then pour over the meat.

Serve with soft mealie-meal porridge (slap pap) and the chilled coriander yoghurt.


Read more on: bake  |  sauté  |  lamb

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