- 400 g lean lamb shank, (Buy 2x250g shanks) French trimmed
- 1 medium brown onion, finely chopped
- 2 individual celery, sliced
- 2 medium carrot(s), sliced
- 1 1/2 tbs Moroccan seasoning
- 4 medium tomato(es), finely chopped
- 4 cup(s) Beef stock, liquid, salt-reduced, (1L)
- 2 can(s) chickpeas, canned, rinsed, drained, (2x400g cans)
- 2 cup(s) kale, curly variety, finely shredded
- 1/2 cup(s) fresh flat-leaf parsley, leaves
Heat a large non-stick frying pan over high heat. Cook shanks, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
Reheat same frying pan over medium-high heat. Cook onion, celery and carrot, stirring, for 5 minutes until vegetables have softened. Add seasoning and cook, stirring, for 30 seconds or until fragrant. Transfer to slow cooker.
Add tomatoes and stock to cooker. Cook, covered, on low for 8 hours (or high for 4 hours) or until meat is very tender and falling off the bone. Remove shanks and set aside for 10 minutes or until cool enough to handle. Using 2 forks, shred lamb meat. Discard fat and bones.
Meanwhile, add chickpeas and kale to cooker and cook, covered, on high for 15 minutes or until kale has wilted. Stir through shredded lamb and serve topped with parsley.
- • To cook this on the stovetop, use a heavy-based saucepan and cook, covered, for 1½-2 hours or until meat is falling off the bone. Add more liquid if it is evaporating too much. Add kale and chickpeas for the last 5 minutes of cooking. • Add it: 99% fat-free plain yoghurt to serve. Swap it: Moroccan spice mix for Ras el hanout.