Moroccan lamb shank with home-made dukkah

For the lamb shanks

2 tsp (10ml) cumin seeds

1 tbs (15ml) coriander seeds

3cm ginger; peeled and chopped 2-3 garlic cloves; peeled and chopped 1 tsp (5ml) salt

2 tbs (30ml) olive oil

6 lamb shanks; approximately 450g each

2 large red onions; peeled and cut into wedges

1 tbs (15ml) harissa paste

1 can (400g) chopped tomatoes

3 cups (750ml) hot chicken stock 1 cinnamon stick

For the dukkah

1 packet (100g) Padkos mixed nuts ⅓ cup (80ml) sesame seeds

1 tbs (15ml) coriander seeds

2 tbs (15ml) cumin seeds

1 tsp (5ml) freshly ground black pepper ½ tsp (3ml) sea salt

METHOD For the lamb shanks

Preheat the oven to 160°C. Heat a pan and dry toast the cumin and coriander seeds for about 30 seconds.

Use a pestle and mortar to bash for a few seconds. Add the ginger, garlic and salt, and work to a rough paste. Set aside.

Heat the oil in a large ovenproof pot over a high heat. Add the shanks and brown well all over. Remove and set aside.

Reduce the heat. Add the onions and cook for 5 min. Stir in the spice paste and harissa and cook for another minute until fragrant.

Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and add the cinnamon stick.

Cover with a lid, transfer to the oven and cook for 2 hours or until the lamb is almost falling off the bone, turning the shanks once or twice.

Allow to cool, then transfer to a freezer-proof container and freeze.

When ready to serve, defrost thoroughly, then reheat at 160°C for 30 minutes, or until warmed through. You may need to add a splash of water if the sauce has thickened too much. Serve with mashed potato or cauli mash, green vegetables and dukkah.

For the dukkah

Heat pan and dry roast nuts and spices until golden and fragrant, about 1-2 min.

Place the toasted nut and spice mixture in the bowl of a food processor and pulse until coarsely chopped. Transfer to a large bowl. Season with salt and pepper.

Store in an airtight container until ready to use. | Checkers