Modern
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
2
Slow Cooked Moroccan Lamb Shanks with Chickpeas and Quick Rice
With
Steph De Sousa
SERVES
4
Ingredients
4 lamb shanks
3 tbsp Moroccan seasoning
1 brown onion, diced
2 carrots, roughly chopped
1/4 pumpkin, roughly chopped
1 x 420g tin chickpeas
2 tbsp tomato paste
1 x 400g tin diced tomatoes
1L beef stock
1 tbsp plain flour
Olive oil
Salt and pepper, to taste
Microwave rice pouches, to serve
Method
Add tomato paste, diced tomatoes, flour and stock to the slow cooker and whisk.
Season the lamb shanks generously with Moroccan seasoning, salt, and pepper.
Transfer to your slow cooker.
Dice the onion and roughly chop the carrot and pumpkin into 3–4cm pieces.
Rinse the chickpeas well in a strainer.
Add the onion, carrots, pumpkin and chickpeas to the slow cooker.
Cover and cook on low for 6–8 hours, or until the lamb is tender and falling off the bone.
Heat rice according to packet instructions.
Distribute rice into four bowls, add a lamb shank to each along with the juices and vegetables.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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