Moroccan lamb shanks
Preparation time: 30 minutes
Cooking time: 3 hours
1 tbsp olive oil
4 lamb shanks
2 red onions, halved and sliced
4 garlic cloves, chopped
5cm fresh ginger, chopped
2 tsp cumin seeds
2 tbsp Rose Harissa paste by Belazu
400g (14oz) can chopped tomatoes
400ml (14floz) vegetable stock
1 stick cinnamon
400g (14oz) can chickpeas, drained and rinsed
150g (5oz) dried apricots, roughly chopped
4 tbsp roughly chopped coriander
1 Preheat the oven to 180C/R4. Heat the oil in a large non-stick frying pan, add the lamb shanks and quickly brown on all sides over a medium-high heat. Remove from the pan and place in large ovenproof dish. Reduce the heat under the frying pan and add the onions, cook for 5 minutes until softened. Add the garlic, ginger and cumin seeds and cook for another 2-3 minutes until fragrant. Stir in the harissa and cook for 2 minutes.
2 Add the chopped tomatoes, stock and cinnamon to the onion mixture, bring to the boil and then pour over the lamb shanks, making sure that you get everything out of the pan. Tightly wrap in a double layer of foil and roast in the oven for 2½ hours, turning occasionally. Add a splash of boiling water if it begins to look dry.
3 Add the chickpeas and apricots and return to the oven to roast for a further 30 minutes. Allow to rest for 15 minutes before serving while keeping it covered with foil. Scatter with the coriander just before serving with couscous.
On the side…
This rich aromatic stew just cries out for a simple dish of couscous to soak up all that delicious sauce.
Place 200g couscous in a mixing bowl and pour over 200ml boiling hot light vegetable stock. Stir in 1 tbsp extra virgin olive oil and stir briefly. Allow to soak for 10 minutes or so before fluffing up and separating the grains with a fork. Stir in 1 chopped preserved lemon and 25g toasted almond flakes. Check the seasoning before serving.