Favorite New Zealand Recipe

Mark McDonough at Zarbo Deli in Auckland New Zealand has been crafting fun and tasty food for over 20 years. Here is one of his favorite’s that will delight on a cool winter evening along with a New Zealand Pinot Noir.

Serves 4-6 Lamb Shanks are always a favourite. They are really simple to prepare and if cooked slowly will be succulent and tender. Ras el-hanout is a traditional Moroccan Spice which we sell at Zarbo as Moroccan Rub.

6 lamb shanks                                                   morshanks1

3 tablespoons ras el-hanout

2 large onions, roughly diced

1 head garlic, cloves crushed, peeled and left whole

2 teaspoons extra ras el-hanout

2 400g tins whole peeled Italian tomatoes

3 cups beef stock

1 cup red wine

1-2 teaspoons harissa paste (to taste)

Place the lamb shanks in a plastic bag and add the 3 tablespoons of ras el-hanout. Coat well and leave overnight.

The shanks need to be seared to seal in the flavours. Do this on the barbecue or heat a little oil in a pan and sear. Place the seared shanks in a large ovenproof dish. In a saucepan saute the onion in a little olive oil, add the garlic, 2 teaspoons of ras el-hanout, the tomatoes, stock, wine and harissa. Heat and pour over the shanks. Cover and bake in a preheated oven at 160C for 1 1/2 hours. Remove cover and bake a further 30 minutes, turning the shanks a couple of times.

Remove the cooked shanks and keep warm. transfer the liquid to a saucepan, bring to the boil and reduce. Serve the shanks and sauce on couscous, rice or with roasted potatoes.

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