Slow Cooked Moroccan Lamb Shanks with Chickpeas and Veggies

Ingredients

• 2–4 lamb shanks
• 1 red onion, sliced
• 3–4 cloves garlic, crushed
• 1 bottle/jar passata
• 1 can tomatoes
• 1 sweet potato, chopped chunky
• 1 zucchini, chopped
• 1 can chickpeas, drained
• peas or beans (add later)
• fresh basil
• 1–1½ cups stock or water

Spices

• 1 tsp cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp cinnamon
• cracked pepper
• salt

(Optional: tiny pinch chili flakes)

Method

1. Brown lamb shanks in a pan first if you can (adds SO much flavour).
2. Add onion and garlic briefly.
3. Transfer everything except zucchini, peas/beans and basil into the slow cooker.
4. Cook:
   • LOW: 8 hours
   • HIGH: 5–6 hours
5. Add zucchini + peas/beans in the last 30–45 mins so they don’t go mushy.
6. Stir through fresh basil at the end.

Serve with

• fluffy quinoa or mashed potato
• extra coriander or parsley
• dollop of Greek yoghurt if you have some

The sweet potato will naturally thicken and sweeten the sauce, and the chickpeas make it feel really nourishing and grounding.