Moroccan Lamb shanks

30 minutes

90 minutes

4-6

Ingredients

2 tbsp The Spice People’s Moroccan Ras el Hanout
1kg lamb shanks or large lamb chump chops with bone
2 large onions, finely diced
2 tbsp olive oil
1 tbsp butter
500ml lamb stock or stock of your choice
1 cup apples – peeled, cored and diced
1/2 cup of either pitted prunes/apricot/raisins/sultanas or a combination of all
1 cup cous cous, rice or brown lentils
1/2 cup fresh coriander leaves or tsp preserved lemons finely chopped

Heat oil and butter in a deep-dish pan, add meat and brown
Add onion, Ras el Hanout spice and cook till the onion is translucent.
Add chopped apple and stock or water, bring to the boil and simmer till meat falls off the bone (1-1/2 hours).
Remove meat and discard bones. Tear meat rather than cut and put back into the pan.
Add prunes and couscous and bring to the boil, simmer till couscous ready.
Serve with coriander and preserved lemon and warm bread.