Moroccan Lamb Shanks & Veg With Coriander Oil


  • 2 tablespoons of ground coriander
  • 1 teaspoon sweet paprika4 lamb shanks
  • 2 tablespoons olive oil, plus extra if needed
  • 1 red onion, chopped
  • 400ml Tomato passata
  • 2 cups (500ml) chicken stock
  • 2 tablespoons finely shredded preserved lemonrind or 1 tablespoon finely grated lemon zest
  • 6 medjool dates, pitted and sliced
  • 1/2 cup (100g) buckwheat
  • 500g sweet potato, cut in to 3cm cubes
  • 2 zucchini cut into 2cm slices
  • 1 red capsicum, seeded and sliced
  • sea salt and freshly ground black pepper

Coriander oil

  • 3 table spoons chopped coriander leaves and 3 tablespoons extra virgin olive oil


  1. Combine the coriander and paprika and rub them over the lamb shanks
  2. Heat the olive oil in a 5 litre flameproof casserole dish over medium heat, add the lamb shanks and cook until brown on all sides. Remove the shanks from the dish.
  3. Add the onion and another tablespoon of olive oil if necessary and cook for 10 minutes or until golden. Return the lamb shanks to the dish and add the pasta, stock, lemon and dates. Bring to the boil, then reduce the heat to low and cook covered for 3 hours.
  4. Add the buckwheat, sweet potato, zucchini and capsicum and cook for a further 1 hour or until the vegetables are soft. Season with salt and pepper.
  5. To make the coriander oil, put the coriander and oil in a small food processor and process until smooth.
  6. Serve the Lamb shank stew drizzled with the coriander oil.

Recipe From The Energy Guide By Dr Libby Weaver