Lamb Shanks Tagine with Raisins and Chickpeas
Preparation time
30 minutesCooking time
4 - 8 hoursServing time
Serves 4
Ingredients
- ½ cup Farmers Union Greek Style Yogurt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 4 lamb shanks, trimmed
- 2 onions, sliced
- 2 cups (500ml) beef stock
- 400g can chickpeas, drained
- 1/3 cup raisins
- 2/3 cup Farmers Union Greek Style Yogurt, extra, to serve
- steamed cous cous, to serve
This recipe has been written to do preparation the night before and to set the slow cooker in the morning for dinner that evening.The recipe will be still delicious if you don’t allow the lamb shanks to marinate and do the preparation in the morning. You can alternatively cook them on high in the slow cooker for 4 hours or in the oven at 160°C (140°C fan forced) for 4 hours
Method
STEP 1
Combine yogurt and spices in a large bowl and spread over lamb shanks.
Place onions into the base of the slow cooker pot. Top with yogurt coated lamb shanks. Pour stock over onions and place pot in the refrigerator to marinate overnight.
STEP 2
Place slow cooker pot into the slow cooker and set to low for 8 hours. 1 hour before finishing add the chickpeas and raisins.
STEP 3
Serve lamb shanks topped with extra yogurt and cous cous.
