Slow-cooker Moroccan Lamb Shanks
1 tablespoon olive oil
6 (about 1.2kg) small lamb shanks, French trimmed
1 brown onion, finely chopped
2 carrots, peeled, coarsely chopped
3 garlic cloves, crushed
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon sweet paprika
1 x 7cm cinnamon stick
1L (4 cups) Massel chicken style liquid stock
600g orange sweet potato (kumara), peeled, coarsely chopped
1 x 400g can brown lentils, rinsed, drained
100g pitted dried dates, halved
Cooked couscous, to serve
Fresh coriander leaves, to serve
How to cook it:
Heat the oil in a stockpot or flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 4-5 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.
Add the onion, carrot and garlic to the pan. Cook, stirring, for 5 minutes. Add the cumin, turmeric, paprika and cinnamon and cook, stirring, for 30 seconds or until aromatic. Stir in the stock.
Add the lamb and stir to coat. Cover and bring to the boil. Reduce heat to low. Simmer for 1 hour.
Add sweet potato, lentils and dates. Increase heat to high. Cook, uncovered, for 30 minutes or until the lamb is tender. Set aside for 10 minutes to rest. Season with salt and pepper.
Divide the couscous among serving dishes. Top with the lamb and sauce. Sprinkle with