Moroccan lamb shanks with polenta and white beans

Name: Moroccan lamb shanks with polenta and white beans
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters beef stock; 800 grams tomatoes; 59 milliliters loosely packed finely chopped flat leaf parsley; 59 milliliters loosely packed finely chopped fresh coriander leaves; 2 cloves garlic, crushed; 1 teaspoons ground cardamom; 2 teaspoons ground cumin; 1 teaspoons ground ginger; 12 french trimmed lamb shanks (approx 3 kg.); 80 milliliters lemon juice; 2 teaspoons finely grated fresh lemon rind; 2 teaspoons finely grated fresh lemon rind, extra; 355 milliliters dried haricot beans (can use navy, cannellini, great northern, 300g); 710 milliliters milk; 1 Tbsp olive oil; 59 milliliters plain flour, to toss lamb shanks in; 473 milliliters polenta; 340 grams medium red onions, chopped finely; 59 milliliters tomato paste; 710 milliliters water

You can never have too many main course recipes, so give Moroccan lamb shanks with polentan and white beans a try. One serving contains 907 calories, 96g of protein, and 20g of fat. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. If you have garlic, tomatoes, olive oil, and a few other ingredients on hand, you can make it. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert.

Instructions

Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess.

Ingredients you will need

Beans

All Purpose Flour

Shake

Water

Lamb

Equipment you will use

Bowl

Heat the oil in a large saucepan; cook the lamb in batches until browned all over.

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and garlic; cook stirring until the onion is soft.

Ingredients you will need

Garlic

Onion

Add spices to the pan; cook stirring about 2 minutes or until fragrant.Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil.Reduce heat and simmer covered for 40 minutes.Uncover; simmer for about 50 minutes or until lamb and the beans are tender.

Ingredients you will need

Crushed Tomatoes