This recipe combines traditional North African flavours with the subtle sweetness of currants. Lamb shanks are best when cooked for a long time over low heat, making them ideal for the slow cooker. Serve with couscous.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
- 1 bulb fennel trimmed and sliced
- 1 onion sliced
- 2 cups sodium-reduced beef broth
- 3/4 cups dried currants
- 1/4 cup red lentils
- 6 cloves garlic minced
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 pinch nutmeg
- 6 lamb shanks (about 4 lb/1.8 kg)
- 3 tablespoons all-purpose flour
- 1/2 cup slivered almonds toasted
- 1/4 cup chopped fresh parsley
MethodIn slow cooker, combine fennel, onion, beef broth, currants, lentils, garlic, cinnamon, ginger, cumin, turmeric and nutmeg. Add lamb shanks.
Cover and cook on low until lamb is tender and separates easily from the bone, about 6 hours.
Remove lamb to platter; tent with foil. Skim off fat in slow cooker.
Whisk flour with 3 tbsp water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes.
Spoon sauce over lamb shanks. Sprinkle with almonds and parsley.
Nutritional facts Per serving: about
- Sodium 350 mg
- Protein 36 g
- Calories 322.0
- Total fat 8 g
- Potassium 945 mg
- Cholesterol 86 mg
- Saturated fat 1 g
- Total carbohydrate 30 g
- Iron 34.0
- Folate 58.0
- Calcium 9.0
- Vitamin A 3.0
- Vitamin C 15.0