Moroccan-Style Lamb Shank
with Charred Pepper, Bulgur and Dukkah
This Moroccan Style Lamb Shank is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
1
Chicken Stock Powder
1
Chermoula Spice Mix
14
Red Wine Stock Paste
(Contains Sulphites)
120
Bulgur Wheat
(Contains Cereals containing gluten)
30
Tomato Puree
1
Garlic Clove
1
Flat Leaf Parsley
40
Dried Apricots
670
Lamb Shank
1
Dukkah Mix
1
Red Onion
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds, thinly slice then chop into 1cm chunks. Finely chop the parsley (stalks and all!). Quarter the apricots. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a saucepan on medium-high heat. Once the oil is really hot, add the red pepper and fry until starting to char, 4-5 mins. Only stir 3-4 times so they get nicely coloured. Remove them to a bowl, and pop your pan back on medium-high heat. Add another drizzle of oil and add the red onion. Cook, stirring frequently until the onion is really nicely softened and golden, 5-6 mins, reduce the heat if necessary.
Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan with the onion and bring to the boil. Stir in the bulgur wheat, red pepper and chicken stock powder. Bring back up to the boil and simmer for 1 minute, then pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Add the garlic, chermoula and tomato puree, stir and cook for 1 minute. Then stir in the water (see ingredients for amount), apricots and the red wine stock pot. Bring to a boil, stirring to dissolve the stock, and then add the lamb shanks and all of the juices in the bag. Baste the lamb in the liquid using a large spoon and lower the heat to a simmer.
Simmer (uncovered) and baste the lamb occasionally until the sauce reduces and is thick and tomatoey, 15-20 mins. Increase the heat if the sauce isn't reducing. Whilst the lamb cooks, quickly do any washing up. Once cooked, taste and add salt and pepper if you feel it needs it. IMPORTANT: The lamb is cooked when piping hot all the way through.
Once the lamb is cooked, fluff up the bulgur wheat with a fork and stir in half the parsley. Spoon into bowls. Use a slotted spoon to take the lamb out of the sauce and place on top of the bulgur wheat. Spoon the sauce over the lamb and finish with a sprinkle of parsley and dukkah. Enjoy!
