Slow Cooked Moroccan Lamb Shanks with Chickpeas and Quick Rice
Yield: 4
Prep time: 10 MinTotal time: 10 Min
A true set-and-forget meal that does all the work for you. These slow-cooked Moroccan lamb chops are tender, flavour-packed, and simmered with hearty vegetables and chickpeas for an easy, comforting dish.
Served with quick microwave rice, it’s a simple way to enjoy a rich, slow-cooked meal without spending hours in the kitchen. 🍲✨
Ingredients
Instructions
- Add tomato paste, diced tomatoes, beef liquid stock and plain flour to the slow cooker and whisk.
- Season the lamb generously with olive oil, Moroccan seasoning, salt, and pepper to taste.
- Transfer to your slow cooker.
- Dice the onion and roughly chop the carrot and pumpkin into 3-4cm pieces.
- Rinse the chickpeas well in a strainer.
- Add the onion, carrots, pumpkin, chickpeas to the slow cooker.
- Cover and cook on low for 6–8 hours, or until the lamb is tender and falling off the bone.
- Heat rice according to packet instructions.
- Distribute rice into four bowls, add lamb along with the delicious juices and vegetables.
- Finish with fresh herbs placed on top of the lamb.