Yields4 ServingsPrep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins
Punchy Moroccan flavours and slow cooked lamb shanks pair beautifully with drizzles of avocado oil. Get the recipe here.
2 Tbsp [Bodega] Moroccan rub 2 Tbsp Avocado oil 4 Lamb shanks 1 red capsicum, sliced into chunks 1 onion, quartered, skin on 3-4 cloves garlic, skin on 2 sprigs each of thyme, rosemary 3-4 spring onion tops, chopped in half 1 tomato, quartered 1 cup water Salt to taste
Preheat oven to 160°C / 320°F.
Drizzle the Avocado Oil all over the shanks. Shake the Moroccan rub and gently massage to get an even covering. Set aside.
In a large roasting dish with a tight fitting lid place the capsicum, onion, garlic, herbs, spring onion tops, tomatoes and water. Place the shanks on top and give everything a good drizzling of our Olive oil.
Place into the oven and roast of r 1h and 45m. Remove lid and continue to cook for a further 30 minutes. Remove to rest. I like to spoon a little fat off the top of what is left in the pan, add a little water and reduce to pour over the lamb when serving. Delicious.