Recipe February 6
MOROCCAN LAMB SHANKS (4 servings)
Ingredients
2 cans (15.5 oz each) chickpeas, rinsed
1 cup each pitted prunes and dried apricot halves
1 cup finely chopped onion
1 Tbsp minced garlic
1 cup chicken broth
1/4 cup fresh orange juice
1 Tbsp freshly grated orange zest
1/2 tsp each salt, ground cinnamon, cumin and ground ginger
4 lamb shanks (12 to 14 ounces each)
garnish toasted sliced almonds and chopped parsley
Directions
Mix all ingredients except lamb in an oval 5 1/2 qt or larger slow cooker. Add lamb; spoon some mixture over shanks.
Cover and cook on low to 10 to 12 hours until lamb is very tender.
Remove lamb to serving plates; spoon out chickpeas and fruit and a slotted spoon and add to plates. Pour liquid into a bowl, skim off fat and pour juices into a gravy boat. SErve with the lamb; garnish plates with almonds and parsley.
850 calories fiber 12 grams
MOROCCAN LAMB SHANKS (4 servings)
Ingredients
2 cans (15.5 oz each) chickpeas, rinsed
1 cup each pitted prunes and dried apricot halves
1 cup finely chopped onion
1 Tbsp minced garlic
1 cup chicken broth
1/4 cup fresh orange juice
1 Tbsp freshly grated orange zest
1/2 tsp each salt, ground cinnamon, cumin and ground ginger
4 lamb shanks (12 to 14 ounces each)
garnish toasted sliced almonds and chopped parsley
Directions
Mix all ingredients except lamb in an oval 5 1/2 qt or larger slow cooker. Add lamb; spoon some mixture over shanks.
Cover and cook on low to 10 to 12 hours until lamb is very tender.
Remove lamb to serving plates; spoon out chickpeas and fruit and a slotted spoon and add to plates. Pour liquid into a bowl, skim off fat and pour juices into a gravy boat. SErve with the lamb; garnish plates with almonds and parsley.
850 calories fiber 12 grams
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