When we think ‘winter warmers’, this easy-peasy recipe springs to mind!
Time 15 minutes Prep + 4–6 hours slow cooking
Recipe Laura Bakhtiarian
Photos Naomi Giatas
1 jar of Beerenberg Moroccan Lamb Slow Cook Meal Base
4 lamb shanks
1 brown onion, finely diced
400g crushed tomatoes
6 medjool dates, seeds removed, roughly chopped
¼ of a preserved lemon, roughly chopped
400g of chickpeas, drained and rinsed
250ml beef stock
1 tbsp olive oil
Salt and pepper, to season
Fresh coriander, to garnish (optional)
Couscous, to serve
• Heat olive oil in a pan over a medium heat. Add lamb shanks, turning until brown on each side (depending on the size of your pan, you may need to do two at a time). Remove shanks from the pan and set aside, then add onion and cook until golden and slightly softened.
• Place lamb shanks, onion, crushed tomato, dates, preserved lemon, chickpeas and beef stock into a slow cooker, then add the jar of Beerenberg Moroccan Lamb Slow Cook Meal Base.
• Cook on high for 4 hours, or low for 6 hours.
• Serve with couscous and garnish with fresh coriander leaves.
Located in Hahndorf in the Adelaide Hills, this sixth-generation family farm is dedicated to sharing a taste of country life by using the freshest farm produce to craft delicious jams, condiments, sauces, meal bases and dressings. Visitors to Beerenberg Family Farm can pick strawberries (when in season), dine in the farm cafe or choose products to take home and enjoy. Find more Beerenberg recipes at beerenberg.com.au/blogs/recipes