Lamb Shank
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Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories521.1 kcal (26%)
Total Fat30.5 g (44%)
Carbs30.8 g (12%)
Sugars7.2 g (8%)
Protein32.8 g (66%)
Sodium536 mg (27%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
4lamb shanks
4garlic cloves
black pepper
a generous
3 cupswater
2 Tbspextra virgin olive oil
1red onion
small, peeled and sliced into thin moons
1garlic clove
peeled and chopped
0.5 inchfresh ginger
peeled and grated
1 tspras el hanout
if available
½ tspsweet paprika
½ tspturmeric
½ tspcumin
½ tspcinnamon
1 x 14 ozcan plum tomatoes
1 tsphoney
2 Tbsppomegranate molasses
3preserved lemons
pips removed and chopped
blanched whole almonds
pitted green olives
sea salt
optional
black pepper
freshly ground
1pointy cabbage
washed and sliced into four
1turnip
rutabaga
1sweet potato
cubed
1butternut squash
cubed
1zucchini
cubed
Instructions
Step 1
Put the shanks, meaty side down, in an
Step 2
ovenproof casserole dish with the garlic and black pepper. Pour in enough
Step 3
of the water to cover the main meaty parts, and gently simmer in the
Step 4
oven (325°F) with the lid on, until the meat is falling off the bone.
Step 5
Alternatively, cook on a low heat on the stovetop for about 3 hours, or in
Step 6
a pressure cooker for 35 minutes. Remove the shanks and drain the
Step 7
water, which should now look like a nice golden stock, into another
Step 8
container and leave to cool. Pick the meat off the bones, then remove
Step 9
and discard any large pieces of fat. To make the sauce, heat the oil in a
Step 10
saucepan on a medium heat and sauté the onion and garlic until soft. Stir
Step 11
in the ginger and spices. Add the tomatoes, honey, molasses, and
Step 12
preserved lemons and heat gently, stirring occasionally so the sauce
Step 13
does not stick on the bottom of the pan. Now add the tender meat,
Step 14
stripped from the bones, to the sauce. Before serving, add the almonds
Step 15
and olives, and season with a little salt, if needed, and pepper. The
Step 16
lemons and olives can be quite salty already, so judge if you need extra.
Step 17
Meanwhile, steam the vegetables of your choice. Serve the tagine
Step 18
mixture on top of, or alongside, the vegetables. Store the lamb stock in
Step 19
the fridge to use in soups and stir-frys.
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