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Moroccan lamb shanks with chia

Prep time 
15 mins
Total Time 
4.5 hrs
Serves 
4

Red meat is an excellent source of vitamin B12 but does not provide you with those essential Omega 3s. Accompanied with Chia, this is a hearty nutrition meal.

Ingredients 

2kg lamb shanks
2 tbsp olive oil
300g eschallots, peeled and left whole
3 cloves garlic, roughly chopped
1½ tsp ground ginger
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground cloves
1 litre chicken stock
400g canned tomatoes chopped
2 tbsp tomato paste 3 tbsp Chia seeds
250g whole baby carrots
350g silver beet stalks, chopped
1 large cinnamon stick
Pinch of sea salt

Method 

Preheat the oven to 160C. Trim off any excess fat from the lamb shanks and set aside. Heat the olive oil in a large heavy based ovenproof casserole dish on top of the stove, and sauté the eschallots and garlic for 2–3 minutes. Add the ground spices and continue to cook on a low heat for a further 2 minutes. Brown the lamb shanks until they are browned on all sides. Arrange the shanks back in the pan with the remaining ingredients and lay a piece of baking paper over the surface of the casserole before covering the pan with its lid. Place in the oven to cook slowly for about 4½ hours or until the meat falls off the bone. For a delicious accompaniment serve with cauliflower, amaranth and Chia mash.

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