Name: Moroccan lamb shanks with polenta & white beans
Cook time: 145 min
Total time: 145 min
Yield: 6
Ingredients: 1 1/2 cup (300g) dried haricot beans; 12 french-trimmed lamb shanks (3kg); 1/4 cup (35g) plain flour; 1 tablespoon olive oil; 2 red onions, chopped finely; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 2 teaspoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 2 x 400g cans crushed tomatoes; 2 1/2 cup (625ml) beef stock; 1/4 cup (70g) tomato paste; 3 cup (750ml) water; 3 cup (750ml) milk; 2 cup (340g) polenta; 2 teaspoon finely grated lemon rind, extra; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh coriander

Moroccan lamb shanks with polenta & white beans

French-trimmed lamb shanks are redolent with the spices of the Middle East in this Moroccan inspired dish.

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Serves 6

Cook

2H 25M

Ingredients

1 1/2 cup (300g) dried haricot beans

12 french-trimmed lamb shanks (3kg)

1/4 cup (35g) plain flour

1 tablespoon olive oil

2 red onions, chopped finely

2 clove garlic, crushed

2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

2 teaspoon finely grated lemon rind

1/3 cup (80ml) lemon juice

2 x 400g cans crushed tomatoes

2 1/2 cup (625ml) beef stock

1/4 cup (70g) tomato paste

3 cup (750ml) water

3 cup (750ml) milk

2 cup (340g) polenta

2 teaspoon finely grated lemon rind, extra

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh coriander

Method

1.Cover beans with cold water in large bowl. Stand overnight; drain.

2.Coat lamb in flour; shake off excess. Heat oil in large saucepan; cook lamb, in batches, until browned all over. Add onion and garlic; cook, stirring, until onion is soft. Add spices to pan; cook, stirring, about 2 minutes or until fragrant.

3.Stir in beans, rind, juice, undrained tomatoes, stock and paste; bring to a boil. Reduce heat; simmer, covered, 40 minutes. Uncover; simmer about 50 minutes or until lamb and beans are tender.

4.Heat the water and milk in large saucepan (do not boil). Add polenta; cook, stirring, about 5 minutes or until liquid is absorbed and polenta softens.

5.Serve lamb mixture on polenta; sprinkle with combined extra rind, parsley and coriander.

You can use any dried bean (navy, cannellini, great northern or even chickpeas) in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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