MOROCCAN LAMB SHANK
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Ingredients
4 large lamb shank
2 tbsp olive oil
1 tsp ground ginger
½ tsp ground cumin
½ tsp all spice
½ tsp ground nutmeg
1 large red onion – finely diced
2 Garlic cloves, crushed
400g tinned chopped tomatoes
250ml chicken stock
Salt & Pepper - season to taste
2tbsp of chopped flat leaf parsley
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Method
Heat oven to 200C (gas 7)
Preheat oven to 150ºC, gas mark 3.
Trim any excess fat off the lamb shanks. Heat the olive oil in a large oven proof casserole pan and brown the lamb shanks. Remove the lamb shank and set aside.
Add the spices garlic and onion to the same oil and fry for 3-4 minutes. Put the lamb shanks back in the pan and add the tinned tomatoes, stock and enough water to cover.
Season to taste.
Bring to the boil, cover and put in the oven for 2½ hours. Take the lamb shanks out of the pan and cover with foil to keep hot. Put the casserole pan on the hob and lightly
boil the liquid until reduces slightly. Return the lamb shanks to the casserole to reheat.
Add the chopped flat leaf parsley and serve.
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