There was lots of meat on the menu this Easter so why not try these lamb shanks now to keep the holiday spirit going. (Serves 4)
45ml olive oil
4 lamb shanks
2 onions, chopped
45ml chopped ginger
30ml Moroccan spice rub
pinch of saffron
1 stick of cinnamon
salt and pepper
400g can of chopped tomatoes
2 carrots, peeled and sliced
400g can of chickpeas
100g dried apricots
50g toasted almonds, chopped
45ml chopped coriander
Heat the oil in an ovenproof saucepan and brown the lamb shanks all over. Remove and set aside.
Add the onions and fry until soft. Add the ginger, Moroccan spice, saffron, cinnamon and seasoning.
Add the tomatoes and water and bring the mixture to the boil. Return the shanks and add the carrots.
Cover and put the saucepan in the oven at 160°C for 2-3 hours or until the meat is very tender.
Remove from the oven and add the chickpeas, apricots and honey and return the saucepan to the oven, uncovered, for another 30 minutes.
Remove from the oven and serve the shanks sprinkled with almonds and coriander.