Slow-Cooked Moroccan Lamb Shanks
✱ 4 small lamb shanks ✱ 1tbsp chicken seasoning (we used Bart)
✱ 2tsp ground coriander ✱ 2tsp ground cumin
✱ 1tsp paprika
✱ 2tbsp olive oil
✱ 1 large red onion, sliced
✱ 3 garlic cloves, crushed ✱ 2 x 400g cans chopped tomatoes
✱ 2tsp rose harissa paste (we used Belazu)
✱ 1 red pepper, deseeded and sliced
✱ 500g (1lb 2oz) prepared butternut squash and sweet potatoes
✱ 2 x 400g cans chickpeas ✱ Coriander sprigs and couscous, to serve 1 Heat the oven to 180°C, Gas Mark 4. Season the lamb with salt, pepper, chicken seasoning, coriander, cumin and paprika. 2
Heat the oil in a flameproof casserole, add the lamb and brown for 10 mins, turning occasionally. Add the onion, and garlic and cook for 5 mins. 3
Add the tomatoes, harissa paste, red pepper, butternut squash and sweet potatoes and bring to the boil.
Cover and cook in the oven for 1hr 30 mins, until the lamb and vegetables are tender. Add the chickpeas and cook for a further 30 mins. Serve with coriander sprigs and couscous.
PER SERVING: 764 calories, 34g fat (12g saturated),