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Slow cooked Moroccan lamb shanks


Ultimate in slow cooking, perfect on a dark evening shared with friends. If you can’t get lamb shanks, use stewing lamb or beef if you prefer.



Serves 6

6 lamb shanks (ask your butcher to French cut the tips of the shanks)
or 1.5kg stewing lamb (or beef)
1 onions sliced
25g fresh ginger grated
2 tsp tumeric
1/2 tsp ground cloves
2 tsp coriander (toasted & crushed)
2 tsp cumin (toasted & crushed)
2 tsp fennel seeds
2 tsp cardamon pods
1 cinnamon stick
3 bay leaves
1 teaspoons chilli flakes (optional)
1 400g tinned chopped tomatoes
1 litre stock (preferably lamb or beef but any will do)
juice of 1/2 lemon
1 tbsp sugar
olive oil
sea salt & freshly ground black pepper
1 pomegranate
handful of fresh mint & corriander

Preheat oven to 120°C

Put 2 tablespoons of olive oil in a large oven proof casserole dish brown the shanks all over in batches and set aside.Add another tablespoons of oil and add all the spices, fry for couple of minutes. Add another spoon of oil and add onion and ginger, stirring for another few minutes. Add tinned tomatoes, lemon juice, stock and sugar, season. Put the lamb shanks back into the casserole, cover and cook either on the hob on a very low heat or in the oven for approximately 3 hours. At the end of the cooking time, remove the lid and cook on a higher heat for around 30 minutes to thicken and reduce the sauce. Check for seasoning.

Scatter pomegranate seeds and herbs.
Serve with couscous with chopped herbs or rice.

This can be cooked 1 or 2 days ahead. Cool completely, cover and keep in the fridge. Or can be frozen.

Approximate cost £25, (£4.17 per head)