Moroccan lamb shanks
Moroccan Lamb Shanks Serves 2 Cooking time 3.5-4 hours A great winter warmer that gives a one pot meal that requires no accompaniment. Easily doubled to serve four.
MethodTake a heavy based casserole (like a Le Creuset that can be used on hob or in oven) and put on the hob on medium heat. Add the cumin seeds and dry roast for a couple of minutes before transferring to morter and pestle to be ground. While grinding, add the oil to the pan and brown the shanks on each side. while shanks browning chop vegetables. Transfer to a plate then add the vegetables and cook until slightly softened. Add the garlic and fry for another minute. Add the spices and stir into the veg, before returning the shanks to the pan, plus the tinned tomatoes, white wine (or stock) and tomato puree. Bring to a simmer before putting on the lid and adding to a preheated oven at 200C for 20 minutes before turning down to 150C. Leave for 2 hours before removing from the oven and adding the drained rinsed beans and the olives, return to the oven without the lid and cook for a further 20-30 minutes. Remove, stir through a handful of chopped fresh coriander and serve. No further accompaniment needed. This is quite spicy so for a less spicy finished product, reduce the amount of cumin and chilli used to taste.
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