- Hammerhead Go Gourmet Morocco
- 2 Lamb Shanks/lamb hocks
- One tin chopped tomatoes (400g)
- One tin chickpeas (400g, drained)
- Olive Oil (splash)
- One Onion (diced)
- One Carrot (diced or baton)
- Balsamic Vinegar* (dash)
Place the lamb shanks in the slow cooker and tip over the Hammerhead Go Gourmet Morocco spices and a splash of olive oil, rub into the meat a little, roll the shanks around and get them good and coated. (note: shanks are best browned in a little oil beforehand for even more flavour)
Put the diced carrot and onion in and add a dash of balsamic vinegar.
Pour over a tin of chopped tomatoes.
Slow cook on low for 7-8 hours or so (until meat is falling off the bone)
Turn off slow cooker. Leave as is for 30 minutes.
Use remaining juices as is a sauce and serve our totally amazing couscous recipe
(Note: Sauce may be a little greasy, lay a few slices of bread on top for a couple of minutes to absorb some of the fat, then remove and discard.)