Pic - Bongiwe Mchunu

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

750ml water

2 carrots, peeled and sliced

400g can of chickpeas

100g dried apricots

15ml honey

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.