Mar 2, 2008

Moroccan Lamb Shanks

This recipe is the first lamb recipe that I have ever made in the crock pot and let me tell you all from now on I will never cook lamb any other way. I placed this in the crock the night before and allowed it to simmer until lunch the next day. The meat was actually falling off the bone as if it was made from butter. I have never tasted such good lamb WOW.

2 lamb shanks
1/4 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 cup chicken broth
salt and pepper to taste
1 (15 ounce) can of chickpea
handful of cherry tomatoes (more if you like)
1 onion, chopped

1. Place the onion on the bottom of the crock pot, add lamb shanks. Then add spices and the rest of the ingredients. If your broth does not cover the lamb then just add more water until the shanks are covered with liquid. Place on low and cook overnight or you can also do this in the morning and have them ready for dinner. The longer lamb slow cooks the better it will be though.

Yields: 2 servings
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