Spiced Moroccan lamb shanks
- 1,5kg lamb shanks
- salt and freshly ground black
- pepper, to taste
- 15ml (1 tbsp) ground turmeric
- 60g (½ cup) flour
- 125ml (½ cup) olive oil
- 15ml (1 tbsp) ground cinnamon
- 10ml (2 tsp) ground cumin
- 10ml (2 tsp) ground ginger
- 10ml (2 tsp) cayenne pepper
- 1 large red onion, thinly sliced
- 2 large carrots, chopped
- 2 garlic cloves, finely chopped
- 500ml (2 cups) good quality red wine
- 1 x 410g tin Italian peeled tomatoes,
- finely chopped
- 750ml (3 cups) chicken stock
- 60ml (¼ cup) fresh coriander
- rind of 1 lemon
- caramelised baby carrots, to serve
- herb-coated roast potatoes, to serve
Rub the shanks well with the salt, pepper and turmeric. Put the flour in a shallow dish and coat the shanks well. Place in a colander to shake off excess flour.
Heat the oil in a large saucepan, add the shanks and cook until seared on all sides, about 15 minutes. Remove and set aside.
Add the spices to the same pan and cook, stirring, until fragrant, about 20 seconds. Add onion and carrots. Cook for 2 – 3 minutes. Add garlic and cook for a further minute.
Pour in the wine and stir to deglaze the pot. Cook until it has slightly reduced, at least 10 minutes.
Add the tomatoes and stock, and return the shanks to the pot together with the coriander and lemon rind. Bring to a boil, reduce heat to medium-low and simmer with the lid on until the shanks are tender and the meat starts to fall apart, about 2 hours.
Serve hot with caramelised baby carrots and herb-coated roast potatoes.