MOROCCAN LAMB SHANKS WITH CHICKPEAS
Prep time 15 mins Cooking time about 3 hours Serves 4
2 tbsp olive oil 4 lamb shanks 2 onions, chopped 3cm fresh ginger, peeled and grated 3 cloves garlic 1-2 green chillies, seeded and finely chopped 2 tsp ground cumin 2 tsp ground coriander 2 large carrots, peeled and cut into rounds 400g canned chopped tomatoes Saffron, a pinch, soaked in 2 tbsp boiling water 1 cinnamon stick Dried apricots, a handful, soaked in boiling water for 15 mins and drained 1 tbsp runny honey 400g canned chickpeas, drained Beef stock, if required Coriander, a handful, chopped
Preheat the oven to 160°C. In a heavy-based ovenproof pan with a lid, heat oil, brown lamb shanks and set aside. Add onions and sauté until soft, then add ginger, garlic, chillies, cumin, coriander, carrots and tomatoes, season, and sauté for 5 minutes. Return lamb to the pan. Cover and bake for 2 hours. Remove from oven. Add saffron, cinnamon, apricots, honey and chickpeas. Cover and return to the oven for another hour or until the lamb falls off the bone (add some stock if it dries out.) Garnish with coriander.