Succulent Slow-Cooked Moroccan Lamb Shanks With Dates
Succulent, slow-cooked Moroccan lamb shanks with coriander and dates make for a fragrant, hearty dinner for two for a enjoy a cosy night in.
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Cooking tools:
- Dutch oven
- Stove
- Zip-top bag
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Spoon
- Serving bowl
Ingredients
- 2 (650g) lamb shanks
- 2 teaspoons cumin
- 2 teaspoons mixed spice
- 1 ½ tablespoons salt
- 1 teaspoon freshly cracked pepper
- 50g unsalted butter
- 4 tablespoons (80ml) extra virgin olive oil
- 1 brown onion, diced
- 2 garlic cloves, minced
- 1 medium (4 cups chopped) eggplant, 5cm pieces
- 6 medjool dates, pitted, roughly chopped
- 300ml tomato passata
- ½ cup plain yoghurt and 5g coriander leaves, to serve
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