Moroccan Lamb Shanks With Polenta And White Beans

Name: Moroccan Lamb Shanks With Polenta And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried haricot beans (can use navy, cannellini, great northern, 300g); 12 french trimmed lamb shanks (approx 3 kg.); 1/4 cup plain flour, to toss lamb shanks in; 1 tablespoon olive oil; 2 medium red onions, chopped finely (340g); 2 cloves garlic, crushed; 2 teaspoons ground cumin; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground ginger; 2 teaspoons finely grated fresh lemon rind; 80 ml lemon juice; 2 (400 g) cans tomatoes; 2 1/2 cups beef stock; 1/4 cup tomato paste; 3 cups water; 3 cups milk; 2 cups polenta; 2 teaspoons finely grated fresh lemon rind, extra; 1/4 cup loosely packed finely chopped flat leaf parsley; 1/4 cup loosely packed finely chopped fresh coriander leaves

Servings: persons

1 1/2 cups dried haricot beans (can use navy, cannellini, great northern, 300g)
12 french trimmed lamb shanks (approx 3 kg.)
1/4 cup plain flour, to toss lamb shanks in
1 tablespoon olive oil
2 medium red onions, chopped finely (340g)
2 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
2 teaspoons finely grated fresh lemon rind
80 ml lemon juice
2 (400 g) cans tomatoes
2 1/2 cups beef stock
1/4 cup tomato paste
3 cups water
3 cups milk
2 cups polenta
2 teaspoons finely grated fresh lemon rind, extra
1/4 cup loosely packed finely chopped flat leaf parsley
1/4 cup loosely packed finely chopped fresh coriander leaves

1
Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.
2
Heat the oil in a large saucepan; cook the lamb in batches until browned all over.
3
Add onion and garlic; cook stirring until the onion is soft.
4
Add spices to the pan; cook stirring about 2 minutes or until fragrant.
5
Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.
6
Reduce heat and simmer covered for 40 minutes.
7
Uncover; simmer for about 50 minutes or until lamb and the beans are tender.
8
Heat the water and milk in a large saucepan (do not boil).
9
Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens.
10
Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.

1230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups dried haricot beans (can use navy, cannellini, great northern, 300g), 12 french trimmed lamb shanks (approx 3 kg.), 1/4 cup plain flour, to toss lamb shanks in, 1 tablespoon olive oil, and more.

Yes, Moroccan Lamb Shanks With Polenta And White Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!