Moroccan Style Braised Lamb Shank

This aromatic version of a very popular dish is ideal for a busy day as it can be left to get on with its long slow cooking while you do other things – a making an easy and seriously delicious meal to come back tolater. The lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours beforehand if you wish, to allow the spices to penetrate the meat and making a more strongly flavoured and fragrant dish. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits, such as sultanas and raisins and a little chopped fresh flat-leaf parsley.

Serves 4

1 tablesp. paprika
1 teasp. each ground coriander and turmeric, cinnamon and cumin
Sea salt and cracked black pepper
4 lamb shanks, well trimmed
2 tablesp. olive oil
1 large onion, roughly chopped
2 garlic cloves, chopped
2½ cm piece peeled fresh root ginger, chopped
450ml chicken or lamb stock
2 x 400g cans chopped tomatoes
1 tablesp. clear honey
Squeeze of lemon juice
Couscous, to serve

Preheat the oven to Gas Mark 3,160ººC/325ºF. Heat a large frying pan. Mix together the paprika, coriander, turmeric, cinnamon, cumin and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks. Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini blender and pulse until finely minced. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined. Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone. Season to taste and add a squeeze of lemon juice to taste. Arrange the lamb shanks in wide-rimmed bowls with the couscous to serve.

Nutritonal Analysis

Energy            882kcal
Protein            53g
Carbohydrates        53g
Fat            52g
Iron            4.7mg