4 frenched lamb shanks, trimmed of fat
1 brown onion, diced
2 garlic cloves, crushed
1 tablespoon ginger, finely grated
1 tablespoon Moroccan seasoning
1 ¼ cups chicken stock
250g beans, fresh or frozen & thawed
750g pumpkin, peeled, seeded & cut into large cubes
1 tablespoon lemon juice
¼ cup shredded mint leaves
Olive oil spray
Salt & pepper
Lightly spray a large casserole dish with oil & heat to medium-high on the stove-top. Cook the lamb shanks for about 8 minutes, turning occasionally, until well browned all over. Remove from the dish & discard any juices. Lightly re-spray same pan with oil & heat to medium heat. Add onion & cook for 5 minutes until softened. Stir in garlic & ginger & cook for 30 seconds or until fragrant, then stir in the seasoning. Return lamb to the dish with the stock & bring to boil. Reduce heat & simmer, covered for 1 hour & 30 minutes. Add the pumpkin & beans to the lamb & cook, covered for about 20 minutes or until lamb is tender & pumpkin is just tender (to avoid the pumpkin turning to mush, ensure that it is just tender as it will continue to cook in the sauce off the heat, while waiting to serve). Stir in the lemon juice & mint & serve.
ON THE TABLE IN: 1 hour & 45 minutes
NUMBER OF SERVINGS: 4
CALORIES PER SERVING: 300 approx - ensure lamb shanks are well trimmed.
Mashed Cauliflower goes great with this meal – for a low-carb option.