Big Red Baked Moroccan Lamb Shanks

Rowie Dillon

Cook Time 25 minutes

Servings 4


1 tbsp olive oil
4 lamb shanks
1 brown onion, diced
1 carrot, diced
2 cloves garlic, finely chopped
1 tsp ginger, finely chopped
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric
1 bay leaf
1 x 420g can of Heinz Big Red Tomato Soup
1 cinnamon stick
8 pitted dates
½ tsp preserved lemon, chopped
350ml vegetable stock
salt & pepper

To Serve


Preheat oven to 180°c.

Heat oil in an ovenproof pan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until browned. Remove and transfer to a plate.

Add onion, carrot and garlic. Cook for 5 minutes or until soft. Add cumin, coriander, turmeric, dates, ginger, preserved lemon, the bay leaf and cinnamon stick. Cook for 1 minute or until fragrant.

Pour in the Heinz Big Red Tomato Soup and stock, once warm, add the lamb and stir to coat. Cover with lid and transfer to the oven to cook for 1 ½ hours, turning shanks occasionally. Season with salt and pepper.

Serve on a bed of couscous, topped with yoghurt and coriander.


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