Moroccan Lamb Shanks with Polenta and White Beans
🕒 Total Time: 2 hours 25 minutes
🥘 Yield: Serves 6
Description:
Indulge in the flavors of Morocco with this elegant yet comforting lamb shank recipe, inspired by the Women’s Weekly. While the prep time doesn’t include soaking the beans overnight, the resulting dish is well worth the wait. Perfect for a weeknight dinner, this stove-top creation brings together tender lamb, aromatic spices, creamy polenta, and hearty white beans for a truly satisfying meal.
Ingredients:
- 1 1/2 lamb shanks
- 12 tablespoons plain flour
- 1/4 cup olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground cardamom
- 2 teaspoons ground ginger
- 1/2 teaspoon fresh lemon rind
- 1/2 cup lemon juice
- 2 tomatoes, diced
- 80g tomato paste
- 2 1/2 cups water
- 1/4 cup milk
- 3/4 cup polenta
- 3 teaspoons fresh lemon rind (extra)
- 3 tablespoons flat-leaf parsley, chopped
- 2 tablespoons fresh coriander leaves, chopped
- Salt and pepper, to taste
Instructions:
| Step | Description |
|---|---|
| 1 | Soak Beans: Cover beans with cold water in a large bowl and soak overnight. Drain before using. |
| 2 | Coat Lamb: Coat the lamb shanks in the flour, shaking off any excess. |
| 3 | Brown Lamb: Heat olive oil in a large saucepan over medium heat. Cook the lamb shanks in batches until browned all over. |
| 4 | Sauté Onion and Garlic: Add diced onion and minced garlic to the saucepan. Cook, stirring occasionally, until the onion is soft and translucent. |
| 5 | Add Spices: Stir in ground cumin, ground cardamom, and ground ginger. Cook, stirring, for about 2 minutes or until the spices are fragrant. |
| 6 | Combine Ingredients: Add soaked and drained beans, fresh lemon rind, lemon juice, diced tomatoes, tomato paste, and water to the saucepan. Stir to combine. |
| 7 | Simmer Lamb Mixture: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes. |
| 8 | Cook Uncovered: Uncover the saucepan and continue to simmer for about 50 minutes or until the lamb shanks and beans are tender. |
| 9 | Prepare Polenta: In a separate saucepan, heat water and milk over medium heat. Do not boil. Gradually add polenta, stirring constantly, and cook for about 5 minutes or until the liquid is absorbed and the polenta is soft. Season with salt and pepper to taste. |
| 10 | Serve: Serve the lamb mixture over the creamy polenta. Garnish with extra fresh lemon rind, chopped parsley, and coriander leaves. Enjoy hot! |
Nutritional Information (Per Serving):
- Calories: 1539.7
- Fat: 76g
- Saturated Fat: 30.9g
- Cholesterol: 501.3mg
- Sodium: 897.2mg
- Carbohydrates: 54g
- Fiber: 6.2g
- Sugar: 7.2g
- Protein: 153.5g
This Moroccan-inspired dish is a feast for the senses, combining tender lamb with aromatic spices and creamy polenta. Whether you’re hosting a dinner party or simply craving a hearty meal, this recipe is sure to impress. Soak the beans overnight for optimal texture, and don’t forget to garnish with plenty of fresh herbs for a burst of flavor. Serve alongside your favorite wine or enjoy with a side of crusty bread for a complete dining experience. Bon appétit!
