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Moroccan lamb shank with wheatberry

Nada
Slow-cooked lamb shanks with wheatberry is a dish cooked the same way as Moroccan trotters recipe. In fact, you could make it a vegan dish by omitting any form of rich meat and just use chickpeas instead.
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Course Main Course
Cuisine Moroccan
Servings 2 people

Equipment

  • Dutch oven

Ingredients
  

  • 150 g wheatberry kernels washed and left to soak in cold water overnight
  • 1 lamb shank
  • 1 onion medium, finely chopped
  • 1 tbps ground turmeric
  • 1 tbsp sweet paprika optional
  • ½ tsp chili flakes optional
  • ½ tsp ground black pepper
  • 1 tbsp salt to taste
  • 6 tbsp extra virgin olive oil
  • 6 cloves garlic 3 crushed and 3 with skin on

Instructions
 

  • Mix the spices and grated garlic with oil
    Ingreidient needed for the Moroccan lamb shank with wheat germ kernels.
  • Mix the drained wheatberry kernels with 2/3 of the spice mix. Mix well so all kerners are coated. You will particularely need to do this if you cook them in a cheesecloth pouch (We usually do that).
  • Prick the lamp shanks with the knife and thoroughly rub the meat.
    Rubbing lam shack with the spice mix
  • Use a heavy pot to cook on top of a stove/cooker, in a oven or over charcoal. Pressure cooker will do as you halve the time.
    Lamb shank and a wheatkernel pouch side by side in a deep clay pot
  • Place the chopped onions in the bottom of the pot (it shouldn't stick whilst cooking), Add the lamp shank to one side and the wheatberry kernels in a pouch next to it.
  • Depending on pots and methods of cooking, you may need less.

Slow-cooking in an earthenware pot

  • Add enough water to reach no more than half of the lamb shank and seal the pot.
    Lid put on a deep clay pot, with cling film in between to ensure it's all sealed.
  • Cook for 90-120 min on medium heat or for 2h30-3 hours in a 170 degrees oven. The time depends on the quality of the meat and its thickness.
  • Remove whichever cooks first and make sure all liquid has evaporated before serving.

Cooking in a pressure cooker

  • You will need less water to cook and may need to cook this dish under 1 hour depending on the type of pressure cooking and setting used.

Serving

  • Serve warm

Notes

  • If you choose to prepare Moroccan wheatberry kernels on the vegan side, use presoaked chickpeas (not canned).
  • Depending on the origin and type of chickpeas, adjust the cooking time. 
  • When cooked without meat, this recipe can be served as a side dish.