About the Recipe
Ingredients
2-4 Lamb Shanks/lamb hocks
One tin chopped tomatoes (400g)
One tin chickpeas (400g, drained)
Olive Oil (splash)
One Onion (diced)
One or two Carrots (diced or baton)
Balsamic Vinegar* (dash)
Water.
Note: Other vegetables, such as pumpkin, squash or anything you like can be added.
Preparation
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1.       Place the lamb shanks in the slow cooker and tip over the Yes! Slow Cooker Moroccan Recipe Base and a splash of olive oil, rub into the meat a little, roll the shanks around and get them good and coated. (note: shanks are best browned in a little oil beforehand for even more flavour)
2.       Put the diced carrot and onion in and add a dash of balsamic vinegar.
3.       Pour over a tin of chopped tomatoes and the tin of chickpeas (liquid and all!) and a splash of water.
4.       Slow cook on low for 7-8 hours or so (until meat is falling off the bone)
5.       Turn off slow cooker. Leave as is for 30 minutes.
6.       Remove meat.
7.       Use remaining juices as is a sauce and serve with Moroccan rice or couscous.