Slow-Cooked Moroccan Lamb Shanks

SERVES 4

✱ 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.

4

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),

48g carbohydrates