Moroccan Lamb Shanks

Thanks to Lee we are able to share this wonderful Moroccan Lamb Shanks recipe, full of flavour using Equagold Ras El Hanout

Prep Time: 30minutes

Cook Time: 3-4 hours

Serves: 4 person

Ingredients

4 Good Quality lamb shanks
2 tbsp Extra Virgin Olive Oil
Equagold Himalayan Pink Salt & Mixed Peppercorn
4 cloves garlic, crushed
1 tablespoon fresh ginger, finely grated
1 tbsp Equagold Ras El Hanout
1 Large Onion - chopped
1 Large carrot (cut in thick chunks)
2 Celery sticks (cut in thick chunks)
2 tbsp Chopped coriander
½ tsp Equagold premium grade Saffron threads
2 tbsp Honey
2 cups good quality Beef Stock
1 x 400g can chopped tomatoes
1 cup prunes

Method

Preheat oven to 140°C conventional bake.

Lamb

Bring lamb out of the fridge an hour before cooking. Brush the shanks with oil and season. Cut the tendon that connects the meat to the bone at the bottom of each lamb shank – this allows the meat to bunch up. Sear the shanks in a hot frying pan until browned and set aside. Heat a little oil in the same large frying pan, reduce the heat to medium, add the onion, garlic and ginger, stirring for 5 minutes to soften. Add the Saffron threads, and the Ras El Hanout spice blend to toast for 1 - 2 minutes (until fragrant) Turn up the heat, add the stock, carrots, celery, honey and tomatos, bring to a rapid simmer and scrape up any bits of caramelised meat stuck to the bottom. Simier for 10 minutes Transfer everything to a Tangine dish, pour over the shanks, cover and cook in the oven for 3 – 4 hours. Until Tender (Option: Use a slow cooker for 7 hours on low) 30 minutes before the end, add in the prunes